History of Langres AOP

Langres came to attention in the middle of the 18th century, in a song written by Langres’s Dominican Prior. One century later, a reference book on cheese making mentions the “cheese from Langres”. Back then, it is mainly made by the farmers themselves, for their own consumption and occasionally for sale at the local markets. As more and more people fall for its unique taste, the trade of cheese from Langres starts to flourish: Langres cheesemongers buy unripened cheese from the farmers, take care themselves of the maturation of the cheese, and then ship their production all the way to Paris and occasionally to Geneva.

Fabrication

Sylvain only uses cow milk to make his cheese. Rennet is added to the milk, which is then left to curdle. The curds are then put into molds. Finally, Sylvain makes sure that the curds are drained for at least 24 hours.

The curds are then unmolded, dry-salted and put to dry on a grid rack. As it ripens, the cheese is washed in successive rubbings. It takes 15 days for the 250-gram cheese to ripen, and 21 days for the 350-gram one.

The hollow, so representative of the Langres, is due to the fact that during the ripening, the cheese is turned once only: a hollow is thus formed on the cheese under the pressure of gravity. According to Sylvain, the quality of Langres ultimately rests on the quality of its maturation.

Tasting advice

Langres is usually enjoyed at the end of a meal. It may also be used to prepare hot dishes.

Wine pairing

Any full-bodied red wine will make a pleasant pair with Langres, as will Marc de Bourgogne and Champagne.

Appearance : Light yellow to brown- red rind, with a cavity, or “fountain”, on the top side of the cheese.
Texture : Supple paste as the cheese is fully matured.
Smell : Penetrating, sharp and intense smell
Taste : Peculiar, unique flavor, pleasantly strong but not overly pungent.

General Characteristics

Product code : LANG1
Place of production : Champagne-Ardenne, France
Approval number : FR 54 395 173 CE
Place of maturation : Lorraine, France
Shelf life : 21 days
Period of maturation : Minimum 15 days
Storage temperature : Between + 2°C and + 4°C
Weight : 250 g

Nutrition Facts

Type of milk : Raw cow milk
Color (rind) : Light yellow to brown
Type of cheese : Soft, washed rind cheese
Color (inside) : Ivory to light yellow

Ingredients :
- Raw cow milk 97,60 %
- Salt 1,30 %
- Lactic starters 0,70 %
- Rennet 0,40 %

Energy Value per 100 g

kcal-kJ 292 - 1223
Protein 17,20 g
Carbohydrate 0,68 g
Salt 1,3 g

Fat content

Percentage of total weight 21 %
Fat in dry matter 50 %
Dry extract 42 %

Microbiological Criteria

Listeria : None in 25 g No preservatives or color additives. Salmonella : None in 25 g Guaranteed GMO-free, in accordance Enterobacteriaceae : < 10 cfu/ml with current legislation.

Logistics

Packaging : Kraft paper Cardboard box sizes : Large 600*150*400 mm Small310*110*220 mm

Production process