Le Petit Langres 200g

Petit Langres are washed rind cheeses from the Langres Plateau in the Champagne-Ardennes region in France. The cheese is traditionally washed in Marc de Bourgogne brandy and is best served with champagne poured into the small dimple on top of each cheese also known the “Fontaine “. This allows the champagne to slowly seep into the cheese to add a little extra luxury and decadence.

The cheeses are washed twice-weekly with a mixture of brine and annatto. Annatto, or ‘rocou’ which is an orange pigment taken from the Annatto shrub from South America and it is this that gives the cheese its russet coloured rind. The cheese is usually allowed to mature for around a month to determine its powerful and penetrating bouquet.

Originating from the Langres Plateau near the source of the Seine in the Champagne region, on the border with Burgundy, this is a cheese that has been made since the 17th century, only gaining its A.O.C. status in the early 1990’s.

An interesting fact about the cheese is that unlike most other cheeses that are turned daily during their maturation period Petit Langres are left still on the maturing shelves to all the dimple or “Fontaine” to develop.