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Langres is a soft ripened cow's milk cheese from the Champagne region of France. The pate is ivory white and coated in a golden rind. When young, the cheese has a sweet, delicate temperament but can have some ooomph when aged, somewhat like young Epoisses. The indentation on the top of the cheese is called the 'fountain' and is where you should pour champagne into the cheese before cutting it. This is a wonderful dessert cheese and should be served with champagne and raisin nut breads. Enjoy!