Langres
A soft, creamy, bright orange cheese, which is small in stature but big in character. It has a curios hollow in the centre of its rind. This feature is the best indicator of ripeness in a Langres; the deeper the hollow the riper the cheese. The paste is very creamy with a pretty pale yellow colour and a sweet aroma of lemons and a touch of bacon. Before serving I suggest you pour a few drops of Champagne or Marc de Bourgogne into its hollow… delicious!
Langres is a relatively small cheese produced in tiny 198g (7 oz) drums. The hollow in the centre of its rind is formed as the whey drains from the cheese, which is never turned over during ripening. Langres goes back a long way; it almost disappeared in the 50s but now four producers are working towards its re-establishment.