What is Langres?
A soft washed-rind cow’s milk cheese from the Langres plateau in Haute-Marne and Côte-d’Or, produced in small cylinders of 150–280 g with a distinctive concave top — a natural result of not being turned during ripening. The hollow is traditionally filled with Champagne or marc de Bourgogne before serving. The rind is washed with brine and annatto, giving it an orange-red colour.
Taste, aroma, and texture
Soft and velvety on the exterior, with a slightly chalky or crumbly centre that becomes increasingly creamy and supple near the washed rind as it matures. The concave top is its most distinctive physical feature. The interior is pale ivory, while the rind is orange-red, moist, and slightly sticky.
Animal notes are dominant, with a pungent barnyard character from the washed rind. Lactic and earthy notes are equally noticeable. Fruity notes remain faint, while herbal notes are barely perceptible. No smoky character.
Cheesepedia taste profile
The values below are the structured baseline in the Cheesepedia app. Your personal match is calculated separately from your own taste profile.
A general profile can describe Langres, but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Served whole on cheese boards with apples or nuts.
- Spread on rustic bread or warm toast.
- Used in creamy sauces for potatoes, poultry, or mushrooms.
- Baked briefly until soft and spoonable.
What pairs with Langres?
Classic serving companions from the Cheesepedia catalog.
- Butter Cracker
- Grissini
- Lavash Chips
- Salted Cracker
- Mini Sesame Bagel
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for LangresStory and origin
Produced in the Haute-Marne and Côte-d’Or departments since the 18th century. The practice of filling the concave top with spirits has been documented since at least the 19th century. It has held AOC status since 1991 and PDO status since 1996.
Storage and serving
- Store in the fridge, wrapped and kept in a separate container.
- Air travel: suitable only if well sealed and kept cold.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
