Langres Aop cheese

LANGRES AOP selection Marie-Anne CANTIN. The name of this ancient cheese comes from the Langres plateau and the small town of the same name located near the source of the Marne. The depression at the top of this cheese has always existed: called a ''fountain''. It is due to the fact that the cheese is not turned during ripening; this results in the paste collapsing under the rind. It is generally recommended to add a little grounds to this cavity before serving. A first cousin of Epoisses, Langres has a slightly less fine texture. Its taste is powerful but not excessive. Its creamy, melting texture makes it a pleasant cheese. About 250 g For you, the cheeses are refined in our cellars with daily care in order to delight your taste buds. The weight of all individual cheeses can therefore vary depending on the ripening.