Langres (AOP) Washed Rind Aging a minimum of sixteen

Aging a minimum of sixteen months yields a firm paste with a granular texture

pungent washed-rind cheeses

and simply divine melted on top of a hanger steak

This is a semi-hard raw cow’s milk cheese that is aged for six months and then immersed in Raboso grape must (skins) for weeks to develop its flavor and aroma and color

This cheese also pairs well with a Sauvignon Blanc and bigger reds such as Merlot

Langres (AOP) Washed Rind Aging a minimum of sixteenLangres is a French washed rind cow's milk cheese with a dense texture and rich, creamy flavor offering distinct notes of sour milk and a long finish. Unlike many strong, pungent washed rind cheeses, Langres is milder and more delicate. Its dimpled top and vibrant, orange rind make a striking appearance and beautiful presentation. As Langres is made in the Champagne region in France, it is not surprising that this cheese pairs perfectly with a French