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Langres is a French washed-rind cheese  produced near the town of the same name, in the Champagne Ardenne region of the North East.

The cheese almost disappeared in the 20th-century but recipe has been revived thankfully.

Interestingly, it’s dip in the centre is tradionally used to pour a spot of Champagne or brandy into it and set it alight for a real show stopper! Langres has a prominant aroma which packs a powerful punch and leaves you with a creamy, sumptous texture...

This cheese works brilliantly with Pinot Noir and ofcourse... Champagne, prosecco and Cava!