Product Details

Langres is a cheese for those who love feisty cheese. It has punchy, fruity pungency which develops from its rind but at its heart lies a creamier, light and refreshing contrast.

Made in Saulxures in the Champgne low lands by the Schertenleib family to a traditional Langres recipe which is only followed by 3 others. The Schertenleib’s production is Cooperative, collecting milk from a small number of local farms to accumulate around 8,000litres a day. This milk is microfiltered and acidified overnight in a bulk tank at temperatures ranging from 10 to 16 degrees through the night. It’s a mixed coagulation like Munster and good Camembert rather than a fully lactic like Epoisses. Lactic coagulation means that it sets almost entirely due to the acidity developed over a 24 hour period and with minimal help from rennet. The length of the Langres set leaves a natural hollow in the top as the cheese settles in its mould which is preserved as a feature in the cheese. The cheeses once set are moved into an environment which will encourage a wrinkled rind of Geotrichum to grow and then rolled in ‘Roucou’, an orange coloured natural dye before washing the rinds to encourage a growth of sticky, pink-orange and pungent B. linens. Rather than water or brine however the rinds are washed in in diluted Marc de Champagne or Bourgogne. Marc is a grape spirit made from the distillation of the macerated grape vine lees. This imparts a rather fruity flavour as well as pungency.

Our Langres are matured by Mons Fromager Affineur who mature them for up to 8 or 9 weeks which is a good 4 or 5 weeks longer than most Langres and means they breakdown further and are washed more allowing more creamy and fruity breakdown.

Additional information

• Region: Bergundy
• Milk: Microfiltered cows
• Rennet: traditional, animal

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