LANGRE

Beneath its washed rind, Langres AOP reveals a tender, creamy paste that grows more melting as it matures. Its milky aromas are joined by the more pronounced notes typical of washed-rind cheeses, while its taste stays more subtle than its aroma might suggest.

Never turned during maturing, Langres naturally develops on its upper face a small, characteristic hollow known as the "fontaine". A little Marc de Champagne can traditionally be poured into it before tasting. Our affineurs tend it regularly to support the development of its rind and preserve the softness of its paste.

At the table it is enjoyed simply with good country bread, or at the end of a meal on a board alongside other cow's milk cheeses. Its measured character also lets it pair with a brut Champagne or a crisp white wine, whose freshness balances its creamy texture.