French cheese, Langres, has a pronounced flavor, it melts on the palate and slightly salty and spicy. It is produced from raw cow's milk. Its aroma is intense and pentrante. It has a distinctive rind washed with “achiote”. Its curved shape is that it never turns during ripening.
It is served in units of 180 grams.
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|Mature period||15 a 18 días|
|Flavour intensity||Medium to strong|
|Kind of milk||Pasteurized|
The Langres cheese is one of the most notorious for its aroma and appearance French cheeses. Compete with the "Epoisses" which literally means stinky. Its central dough is smooth and creamy. It is produced in Langres in the French Champagne-Ardenne region.
Currently there are very few artisans who produce this cheese. The milk used is that of his own flock. It is a raw milk cheese. It has the peculiarity that is not fliped during ripening and its orange color is due to washing with achiote which is the same ingredient that gives the Mimolette cheese its orange appearance. Their pasta is soft. With an intense and typical scent reminiscent Epoisses cheese but not as strong.
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