Description: Langres is a French cow’s milk cheese. Surrounded by a white penicillium candidum rind, the central pate is a bit soft and crumbly, and appears creamy in colour. It is milder than Epoisses, but slightly salty with strong smell. The firm pate melts in the mouth, leaving a complex taste. After 5 weeks of maturation, it is consumed between May and August but it also tastes excellent from March through December.
Packing: Approx. 180g per piece
Wine Pairing: It goes well with Red Wine from Burgundy, Marc de Bourgogne or Champagne.
Our cheeses can be kept for at least a week from the date of delivery. After opening the initial wrapping paper, we recommend to store the cheeses in a clean, dry cling wrap and store them in the lower compartment of the fridge which is usually not too cold or dry.