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!