Langres fermier
The eponymous cheese of the small medieval town between Champagne and Burgundy, there is now only one farm producing it using raw milk. Most of Langres’ other cheeses are thermized or pasteurized, and come from dairies that collect the raw materials.
The Remillet family works at the GAEC des Barraques to make this beautiful washed-rind cheese from their herd’s milk. Its farmhouse character puts it back in the tradition of age-old craftsmanship, where cheeses differ in taste throughout the year and its seasons.
Looking like a small red mushroom, Langres has a gentle, charming air, its rind streaked with small folds, and a typical crater in the middle, which becomes even more pronounced as it matures. Far from being the most powerful of this family, it offers a fine, unctuous taste, even if small touches of bitterness can be surprising. However, some highly refined pieces can offer a more intense experience, or a few touches of leather consecrate a more animal tendency. A few well-informed connoisseurs will bathe their cavities in marc before flambéing the whole, which in addition to being a little spectacle, celebrates two country traditions: cheese and distillation.
Categorie
Washed rind
Région
Grand Est
Lait
Cow
Terroir
Champagne, Langres plateau
