Langres

1. History

Langres cheese originates from the Middle Ages, with records from the 14th century in feudal transactions and municipal accounts of Langres. It gained fame in the mid-18th century through a song by the Prior of the Dominicans and was mentioned in a 1874 dairy book. Farm production declined after World War I, reviving artisanally in 1950 with a syndicate formed in 1981 to secure AOC status.

2. Physical characteristics

Langres is made from cow's milk, with a soft uncooked paste and a distinctive trapezoidal shape from terracotta molds called “fromottes.” It features a washed rind that is thin and supple, with a natural central depression known as the “fountain.” Weighing about 250 grams, it has a creamy texture and fine grain.

3. Taste profile

Langres delivers a bold, rustic flavor with intense aromas of ripe fruit, spices, and animal notes. Its creamy paste melts smoothly, balanced by a tangy, salty rind. Longer aging enhances nutty and undergrowth complexities.

4. Production zone and period

Produced on the Langres plateau in Haute-Marne, Côte-d'Or, and Vosges departments, around Bassigny pastures. Milk comes from Simmental, Montbéliarde, or Brune cows, collected within 48 hours. Production is year-round without strict seasonal limits.

5. Certification

Langres holds AOC status since 1991 and AOP since 2009, ensuring origin and traditional methods. These protections cover production area and aging techniques. The interprofessional syndicate enforces compliance.