Langres cheese
French cheese from the plateau of Langres in the region of Champagne-Ardenne
Nº Q1240158 ★★★
Rara · Saberes
Langres cheese
French cheese from the plateau of Langres in the region of Champagne-Ardenne
Langres (French pronunciation: [lɑ̃ɡʁ] ) is a French cheese from the plateau of Langres in the region of Champagne-Ardenne. It has benefited from an Appellation d'origine contrôlée (AOC) since 1991. Langres is a cow's milk cheese, cylindrical in shape, weighing about 180 g.
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Mediana 7 d
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Texto em inglês Ainda não há artigo no seu idioma: trecho em inglês.
Langres (French pronunciation: [lɑ̃ɡʁ] ) is a French cheese from the plateau of Langres in the region of Champagne-Ardenne. It has benefited from an Appellation d'origine contrôlée (AOC) since 1991. Langres is a cow's milk cheese, 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. Langres cheese is known for its vibrant orange rind, achieved through the use of annatto, and its concave dent known as the "fontaine." 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. In 2016, 605.5 tonnes of Langres cheese were produced by three dairies, including one farm producer.
Texto: Wikipédia em inglês, CC BY-SA 4.0. · Imagem: Myrabella (CC BY-SA 4.0) ·
