Langres | France | Cow’s Milk | Washed Rind, AOC

Origin: Champagne-Ardenne, France
Milk: Cow’s milk, pasteurised
Rind: Washed, orange-hued, wrinkled (Brevibacterium linens)
Weight: ~180g
AOC Status: Protected since 1991
Texture: Soft, creamy to runny with age
Maturation: 3–5 weeks
Shape: Cylindrical with a sunken top—called the “fontaine”

What It Is

Langres is a small-format washed-rind cow’s milk cheese, born in the chalky plains of the Champagne region. It’s most visually distinct for its concave top, the result of traditional aging without flipping. That depression—the “fontaine”—is sometimes filled with Champagne or marc before serving, a nod to the region’s liquid pride.

Washed regularly in brine, Langres develops a sticky orange rind populated by B. linens bacteria, which transform the sweet, milky interior into something muscular, savoury, and wildly aromatic. Inside, the paste ripens from firm and fudgy to oozing and spoonable, depending on age and temperature.

Taste and Texture

• Rind: Sticky, orange, wrinkled—pungent and slightly tacky to the touch. Strong aromas of wet hay, fermented vegetables, and cured meat.

• Paste: Starts firm and chalky at the core, ripening outward to a dense, buttery cream. At peak ripeness, it’s soft, glossy, and yielding under rind.

• Flavour:

  • Washed-rind funk: ham rind, broth, yeast

  • Sweet lactic base: cultured cream, butterfat

  • Earth and brassica: cabbage, mushroom, turnip

  • Occasional boozy edge if marc or Champagne has been added

These flavours come from surface-ripening microbiota, particularly Brevibacterium linens, which deacidify the rind and promote enzymatic ripening inward. Proteolysis softens texture, while lipid metabolism releases sulphur compounds that give washed-rind cheeses their characteristic funk.

Pairing Logic

Langres is salty, creamy, and umami-rich, with sharp rind aromatics. Pairings should either cut the fat and funk or complement the earthy richness.

Classic Pairings:

• Champagne or Crémant: Natural regional pairing; bubbles cleanse the palate

• Marc de Champagne or Armagnac: For ritualistic decadence—drip into the fontaine before serving

• Gewürztraminer or late-harvest Riesling: Sweetness and perfume tame the rind

Non-alcoholic:

• Cold oolong or oxidised white tea: Soft bitterness and florality to offset savoury notes

• Fermented apple juice or pear cider: Echo the region without booze

• Toasted barley tea (mugicha): Earthy, roast character matches the cheese’s warmth

Avoid: tannic reds, sour beers, or vinegar-heavy condiments. They'll fight the delicate, creamy paste.

Serving Guidance

Langres is best eaten at room temperature or slightly warmer. Remove from fridge at least an hour before serving. Serve whole in its cylindrical form.

To serve theatrically, pour a splash of Champagne or marc into the fontaine and allow it to soak into the paste before cutting. Slice vertically to preserve structure and rind ratio.

Texture note: If served underripe, the core may be chalky—still pleasant, but less expressive. For full ooze, let it soften gently in a warm room or use ambient heat (not baking).

Storage

Keep Langres in its original paper or wrap in breathable cheese paper. Store in a sealed container in the fridge. Once opened, consume within 7–10 days. The rind may darken or become tacky—that’s fine. If excessive ammonia develops, trim and warm gently to revive flavour.

Waste-Conscious Use

• Melt onto roasted leeks or potatoes with thyme

• Whisk into scrambled eggs or a savoury custard

• Spread on rye toast with quince paste or sautéed onions

• Bake whole and serve as a fondue with root veg and bread

• Use rind in a broth or stock to add depth and umami

Langres is a cheese with presence. Don’t hide it. Let it fill the room, fill the glass, and take its place at the centre of the board—funk, crater and all.