Maturation: At least 5 weeks
Cheese Type: soft cheese with washed rind
Who needs a flute when your cheese can hold your bubbly for you? Langres is a cow’s milk cheese that originated from the plateau of Langres in the region of the Champagne Ardenne. Washed with brine and rubbed with raccou, a natural colorant derived from a tropical shrub, its elegantly wrinkled rind adds textural interest and develops a dense cream that is cakey at the core with a luscious creamline and distinctive savouriness. Langres’s signature, though, is its concave cap, designed to cradle a splash of terroir-appropriate Champagne. Cut a small slit into the middle to allow the bubbles to transform its demure fudginess into a brioche-laden creambomb.
Champagne, Marc de Bourgogne, Red Burgundy
White wines (Viognier)
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