WHAT IT TASTES LIKE: Creamy, sticky and melt-in-the-mouth. Notes of salt, cream and brandy.
WHERE IT COMES FROM: Orange and wrinkly, Langres is a semi-soft cheese that has been made in the Ardennes region since the 18th century. Made by Fromagerie Schertenleib, the rind is washed during maturation with annatto and a local Marc de Champagne, though it doesn’t get as stinky as its local rival Epoisses. Langres is never turned during the five-week maturing process, which leads to a dent on the top of the cheese, the ‘fontaine’. Affinage by Hervé Mons