Langres (Week 50)

langres
Langrrr….

The Plateau of Langres in the central-eastern part of France is where the Meuse and Seine rivers start. It is also where they make a cheese that is very recognizable. For lay people like myself, this is great. Without even looking much at it, you can take a bit, lick your chops, wait a moment for the imaginary drumroll and proclaim with supreme confidence: “ah… Langres”. Make sure you pronounce it right, though, because it may destroy the effect: it is not Langrès, but Langrr. And it requires a certain amount of exercise in the French language to make that now sound like a growl. Langrrr is pleasantly chewy (so just a bit, not like you need special tools), has a fresh, vaguely tart taste which reminds me a bit of quark, the stuff they use in Germany to bake cheese cake. The rind is edible and beautiful and although the cheese comes in different sizes, I have to say that the petit in the little box would be a star on any cheese plateau.

Langres has a washed rind, and because the cheese is never turned during the 2-3 weeks of affinage, it ends up with the appearance of a deflated soufflé: if you want, you can pour Marc de Bourgogne, a pomace brandy from Burgundy in the cavity and let it sit a bit before tucking into the cheese. Because of the washed rind, there is a bit of a perfume, but Langres is not a real stinker. The milk for this cheese is supposed to come from French Simmental, Montbéliard or Swiss Braunvieh cows, all cows that can stand a bit of cold and coincidentally all cows that have quite a bit of brown in their hides. Speaking of color, the Langres is colored with a bit of anatto, which helps to make this just one very pretty cheese.

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