Dairy
Langres
Langres is a washed-rind cow’s-milk cheese from the Langres plateau in Champagne, shaped as a cylinder with a characteristic central depression on the top face. The rind is orange and sticky from brine or marc washing; the paste is soft, dense, and pungent, with meaty, oniony, and lactic notes that intensify as the cheese ripens. It is traditionally served by pouring a little Champagne or Marc de Champagne into the top hollow, or eaten plain at room temperature. Protected origin rules link milk and making to the Haute-Marne and nearby production zone.
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Characteristics
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Grading systems
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History
Soft washed-rind cheeses from the Langres plateau supplied local markets and abbeys in Champagne.
Nineteenth-century agricultural accounts describe Langres with its distinctive sunken top and strong aroma.
Langres received Appellation d’Origine Contrôlée status for form, washing, and geographic zone.
European PDO protection confirmed traditional method and milk area for Langres.
Farmhouse and affineur production emphasised deep orange rind and full washed-rind flavour.