Specialty Cheeses

Langres is sticky on the outside, firm and supple on the inside. It is a relatively mild cheese that melts in the mouth. The paste is very creamy, with a pretty pale yellow color, a sweet aroma of lemons, and a touch of bacon. The flavor is strong and the texture is creamy. This is an AOC cheese that has been made for at least 300 years  – until recently, it could only be found in Champagne. Langres is a slowly-maturing gourmet cheese: it can take up to 3 months before it is ready to be sold. The well on the top of the cheese results from the fact that the Langres, unlike most other cheeses, is not turned during the maturing phase. It is a relatively small cheese and it usually comes unwrapped and has a sunken top and slightly bulging sides.