Langres (cheese)

Infobox Cheese
name = Langres


othernames =
country = France
regiontown = Champagne-Ardenne, Langres
region =
town =
source = Cows
pasteurised = No
texture = Soft, washed rind
fat =
protein =
dimensions =
weight =
aging = at least 5 weeks
certification = French AOC 1975

Langres is a French cheese from the plateau of Langres in the region of Champagne-Ardenne. It has benefited from a Appellation d'origine contrôlée (AOC) since 1991.

Langres is a cow's milk cheese, cylindrical in shape, weighing about 180g. The central pâte is soft, creamy in colour, and slightly crumbly, and is surrounded by a white penicillium candidum rind. It is a less pungent cheese than Époisses de Bourgogne, its local competition. It is best eaten between May and August after 5 weeks of ageing, but it is also excellent March through December.

Production in 1998 was around 305 tons, a decline of 1.61% since 1996, and 2% on farms.