Langres cheese
Langres | |
---|---|
Country of origin | France |
Region, town | Champagne-Ardenne, Langres |
Source of milk | Cows |
Pasteurised | No |
Texture | Soft, washed rind[1] |
Aging time | at least 5 weeks |
Certification | French AOC 1991 |
Related media on Commons |
Langres is a French cheese from the plateau of Langres in the region of Champagne-Ardenne.[1] It has benefited from an Appellation d'origine contrôlée (AOC) since 1991.
Langres is a cow's milk cheese,[2] cylindrical in shape, weighing about 180 g. The central pâte is soft, creamy in colour, and slightly crumbly, and is surrounded by a white Penicillium candidum rind. It is a less pungent cheese than Époisses, its local competition. It is best eaten between May and August after 5 weeks of aging, but it is also excellent March through December.
Production in 1998 was around 305 tons, a decline of 1.61% since 1996, and 2% on farms.
See also
- List of cheeses
References
- ^ a b Jenkins, S.W. (1996). Cheese Primer. Workman Pub. p. 96. ISBN 978-0-89480-762-6. Retrieved March 30, 2018.
- ^ Donnelly, C.; Kehler, M. (2016). The Oxford Companion to Cheese. Oxford Companions. Oxford University Press. p. 427. ISBN 978-0-19-933089-8. Retrieved March 30, 2018.
- v
- t
- e
- Abondance
- Banon
- Beaufort
- Bleu d'Auvergne
- Bleu de Gex
- Bleu des Causses
- Bleu du Vercors-Sassenage
- Brie de Meaux
- Brie de Melun
- Brocciu
- Camembert
- Cantal
- Chabichou
- Chaource
- Chevrotin
- Comté
- Coulommiers
- Crottin de Chavignol
- Époisses
- Fourme d'Ambert
- Fourme de Montbrison
- Laguiole
- Langres
- Livarot
- Maroilles
- Mont d’Or
- Morbier
- Munster
- Mâconnais
- Neufchâtel
- Ossau-Iraty
- Picodon
- Pont-l'Évêque
- Pouligny-Saint-Pierre
- Pélardon
- Reblochon
- Rigotte de Condrieu
- Rocamadour
- Roquefort
- Saint-Nectaire
- Sainte-Maure de Touraine
- Salers
- Valençay
- Abbaye de Tamié
- Baguette laonnaise
- Bleu de Bresse
- Brie
- Brillat-Savarin
- Cabécou
- Cancoillotte
- Carré de l'Est
- Chaumes
- Clochette
- Délice d'Argental
- Délice de Bourgogne
- Édel de Cléron
- Etorki
- Explorateur
- Faisselle
- Fromage blanc
- Fromager d'Affinois
- Gaperon
- Metton
- Mimolette
- Mont des Cats
- Mottin charentais
- Olivet cendré
- Port Salut
- Raclette
- Rochebaron
- Sarasson
- Saint Agur Blue
- Saint-Félicien
- Saint-Marcellin
- Saint-Paulin
- Tomme de Savoie
- Vacherin Mont d'Or
- Vieux-Boulogne
This cheese-related article is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e