Langres
From the Langres plateau in Haute-Marne, this cheese has been made by local farms since the 18th century. Because it is never turned during ripening, its top sinks into a small hollow called the “fountain”. Gourmets once poured a little Champagne marc into it.
- Milk: Cow
- Family: Washed rind
- Origin: Champagne (Haute-Marne), France
- Best season: May – October
Ripening
Ripened for 2 to 5 weeks, washed regularly with annatto and never turned.
What to serve it with
Steamed potatoes and a green salad