This traditional cheese is made on the high plains near the town of Langres in the Champagne-Ardenne region in North Eastern France. It has a distinctive sunken centre in the top of the cheese called the ‘fontaine’, which forms because the cheese is never turned. This depression in its surface grows deeper as the cheese ages. Langres has a shiny, slightly damp surface and a rich creamy texture with plenty of lingering flavour. As this cheese matures, its pale orange rind turns reddish brown and it may develop a slight white patina of mould. Champagne or Burgundy Brandy poured into the ‘fontaine’ is the traditional way of enjoying this cheese.
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