Grand Est · France
Langres.
Langres announces itself with a pungent, spicy aroma that gives way to a luxuriously creamy interior—soft enough to spoon from its rind. The flavor profile dances between earthy funk and bright fruitiness, with subtle notes of Marc de Bourgogne adding a winey complexity beneath the mild barnyard tang. Its washed rind clings to the cheese like a second skin, giving way to a cloud-like center that coats your mouth with umami-rich richness.
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The story
How it's made.
Why it tastes that way.
Langres has been made on the Plateau de Langres in the Haute-Marne since at least the 18th century, when it was documented in the accounts of travelers crossing Champagne on the route to Burgundy. Its most distinctive feature is the 'fontaine' — a concave depression in the top of the wheel, deliberately formed by never turning the cheese during ripening, which traps condensed moisture and intensifies the orange, annatto-colored rind.
This hollow is traditionally filled with a splash of Champagne or Marc de Bourgogne before serving. The cheese received its AOC in 1991. The washed rind achieves its characteristic orange through Brevibacterium linens bacteria applied during frequent brine-washing.
Production · spec
- Milk
- Cow · raw
- Family
- Washed-rind
- Rind
- washed
- Age
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Langres's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Langres.
43 pairings across 5 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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