Langres is a delightfully smelly and gooey washed rind cheese from France. Eating this cheese is a must have experience.
Strong and salty.
Salty but it has a smooth rounding. Initially you might think the salt is too overpowering but the finish reassures you.
I has an enticing folded skin and and a pale yellow interior. The rind is edible.
Manufacturing and Salting Method
A high acid curd is pressed into small moulds and pressed. Then the small wheels are brine washed as they mature.
Perfect on a cheeseboard or smeared on crusty bread or grissini.
Cheese.com suggests ‘…red Wine from Burgundy, Marc de Bourgogne or Champagne’.
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