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2011-11-19T17:56:54Z

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{{#seo:
|title=Langres cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#cheese #langrescheese #aoc #frenchcheeses #lorrainecheeses #brine #bourgognecheeses #dairyproducts #cowsmilkcheeses #cheeses #aop
|hashtagrev=12032020
|description= Langres is an AOP and AOC unpasteurised cows’ milk cheese from the plateau of Langres
}}


[[Image:Langres cheese.jpg|300px|thumb|right|Langres cheese]]

*Description

Langres is an [[AOP]] and [[AOC]] unpasteurised cows’ [[milk]] [[cheese]] from the plateau of Langres. The [[cheese]] is cylindrical in shape with a hollow at the top. It comes in two sizes (diameter 16 to 20 cm and minimum weight 800 grams or diameter 7.5 to 9 cm and minimum weight 150 grams); at least 50% fat. The interior is soft, creamy in colour, and slightly crumbly, and is surrounded by a white ''penicillium candidum'', washed rind. It is a less pungent [[cheese]] than [[Époisses de Bourgogne]], its local competition. It is best eaten between May and August, but it is also excellent in March through to December.

*Geography

The Langres plateau and the Bassigny pasturelend in part of the Côte d'Or, Haute-Marne and Vosges départments. The geographical situation of this traditional cattle-rearing area, where the animals are fed mainly from natural grasslands and regional hay produced on chalky-clay soil at an average altitude of 400-500 metres, has promoted the development of Langres cheese through trade with the Ile-de-France, and with Burgundy and the Champagne region.

*History

This [[cheese]] has a tradition going back to the 18th century and is mentioned in a song written by the Prior of the Dominicans of Langres. It is referred to in a specialized publication of 1874. Gradually a form of trade developed by which establishments in Langres bought the unrefined [[cheese]] and matured it themselves then sent it to Paris and Geneva. An [[AOC]] designation was applied for by the professional organizations in 1989 and recognition granted in 1991.

*Production
Soft [[cheese]] manufactured exclusively from cows’ [[milk]], lactic-acid coagulation, long ripening period during which starters are added, then [[rennet]]; moulded after light cutting, drained for 24 hours, dry-salted, dried on grates; ripened for at least 21 days (15 days for the small size); where necessary, it is rubbed with [[brine]] with added Rocou (natural colouring agent).

Reference: '''[http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=385 The European Commission]'''

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[[Category:Ingredients]]
[[Category:Dairy products]]
[[Category:Cheeses]]
[[Category:French cheeses]]
[[Category:Lorraine cheeses]]
[[Category:Champagne-Ardenne cheeses]]
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[[Category:Cows' milk cheeses]]
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Langres cheese - Revision history

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