The Dominicans have enjoyed and told of the benefits of Langres since the eighteenth century. A regional cheese of yesterday, it has not finished surprising gourmets from all regions. More than a mere curiosity, Langres is now a big name.
An AOC cheese made in the Champagne Ardenne region within the Langres controlled designation area. Its name recalls the small town of Langres and its famous plateau where the Seine begins.
Soft cheese, washed rind, with thermised cow’s milk. Has a light yellow to brown rind, characteristic bowl, distinctive flavor, pleasant strength without excess. Recognized AOP since 1991.
|fat / total weight
|order / billing unit
|conservation: + 4 à + 6°C
|packaging specifications: Label, translucent PVC film
|nature: Soft cheese, washed rind, fine cheese
This cheese that originates in the Ardennes shows real strength, tinged with freshness, and lingers on the palate. Its texture, although buttery, remains relatively firm.
In order to maintain this delicate texture and flavourful force from Langres, the accompanying wine should be a balance between aromatic elegance and strength. Along with the cheese, this exchange will help exercise all its powers on the palate. And the wine will linger and take over to establish a really positive exchange with the cheese.
Champagne, even better with vintage, and therefore more full-bodied, will meet these requirements. The delicacy and freshness of the bubbles will bring together an aromatic complexity coloured with the strength and passion of this Champagne.
Thereby, the Langres cheese will express its eloquence while accepting the company of a wine, which is certainly surprising, but oh, how precious.Alternatives: Chablis Savennières (Loire), Sancerre, Graves whites (Bordeaux). Red wine: although cheese and red wine are incompatible, you can indulge yourself if you’re a red wine fan, the wine of the region, a Rosé des Riceys, even a Bouzy, are fine and light.