Langres AOP

 

Originally, Langres was prepared on the farm from lukewarm cow’s milk poured into terracotta moulds, called “fromottes”. During its maturing, a bowl hollows out at its top, this shape is created naturally, particularly because this cheese is almost never turned over. The deeper it is, the more mature and creamy the cheese is, and therefore pronounced in taste.

Langres can be consumed at any time during meals, from an aperitif to dishes, cooked or plain.

 

Ingredients : Pasteurised cow’s milk, Lactic ferments, Salt, Colouring: annatto norbixin