Langres “Fromagerie Germain”

Aromatic but elegant, with a soft orange rind and a creamy savoury paste that stays gentler than its smell suggests.

Langres AOP is one of Champagne’s classic washed-rind cheeses. It is instantly recognisable by the shallow hollow on top, formed because the cheese is traditionally not turned during maturation.

Origin: Champagne-Ardenne, France
Milk: Pasteurised cow’s milk
Style: Washed rind
Texture: Supple and creamy
Intensity: Medium
Rennet: Animal rennet
Shelf life: Around 7–10 days

Expect savoury cream, gentle saltiness and a fermented depth from the washed rind, without the full force of Époisses.

Serve at room temperature with crusty bread, nuts or dried fruit.

Champagne is the natural regional pairing. Saison beer or a dry white also works beautifully.

Acidity and crunch work especially well with the savoury washed rind, with a little fruit for contrast.

Baby Cornichons · Falwasser Crispbreads · Pickled Baby Figs

Époisses Demi
For a stronger, more pungent Burgundy washed rind.

Soumaintrain
For something soft and washed-rind, but a little gentler.

Langres has been made in Haute-Marne for centuries. Its distinctive hollow top is a consequence of the traditional draining and maturation method.

Ingredients: Pasteurised cow’s milk, salt, cultures, animal rennet, annatto extract.