Langres cheese

Langres
Langres
Country of origin	France
Region, town	Champagne-Ardenne, Langres
Source of milk	Cows
Pasteurised	No
Texture	Soft, washed rind
Aging time	at least 5 weeks
Certification	French AOC 1991
	Related media on Commons

Preview warning: Page using Template:Infobox Cheese with unknown parameter "regiontown"

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.

^ ^a ^b Cite error: The named reference Jenkins 1996 p. 96 was invoked but never defined (see the help page).
^ Cite error: The named reference Donnelly Kehler 2016 p. 427 was invoked but never defined (see the help page).

[Jenkins_1996_p._96-1] Cite error: The named reference Jenkins 1996 p. 96 was invoked but never defined (see the help page).

[Donnelly_Kehler_2016_p._427-2] Cite error: The named reference Donnelly Kehler 2016 p. 427 was invoked but never defined (see the help page).

[1]

[2]