Langres is a cow's milk cheese,[2] cylindrical in shape, weighing about 180 g. 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, its local competition. It is best eaten between May and August after 5 weeks of aging, 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.
^ abJenkins, S.W. (1996). Cheese Primer. Workman Pub. p. 96. ISBN978-0-89480-762-6. Retrieved March 30, 2018.
^Donnelly, C.; Kehler, M. (2016). The Oxford Companion to Cheese. Oxford Companions. Oxford University Press. p. 427. ISBN978-0-19-933089-8. Retrieved March 30, 2018.
This cheese-related article is a stub. You can help Wikipedia by expanding it.
langres, cheese, langres, french, cheese, from, plateau, langres, region, champagne, ardenne, benefited, from, appellation, origine, contrôlée, since, 1991, langrescountry, originfranceregion, townchampagne, ardenne, langressource, milkcowspasteurisednotexture. Langres is a French cheese from the plateau of Langres in the region of Champagne Ardenne 1 It has benefited from an Appellation d origine controlee AOC since 1991 LangresCountry of originFranceRegion townChampagne Ardenne LangresSource of milkCowsPasteurisedNoTextureSoft washed rind 1 Aging timeat least 5 weeksCertificationFrench AOC 1991Related media on CommonsLangres is a cow s milk cheese 2 cylindrical in shape weighing about 180 g The central pate is soft creamy in colour and slightly crumbly and is surrounded by a white Penicillium candidum rind It is a less pungent cheese than Epoisses its local competition It is best eaten between May and August after 5 weeks of aging 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 See also editList of cheesesReferences edit a b Jenkins S W 1996 Cheese Primer Workman Pub p 96 ISBN 978 0 89480 762 6 Retrieved March 30 2018 Donnelly C Kehler M 2016 The Oxford Companion to Cheese Oxford Companions Oxford University Press p 427 ISBN 978 0 19 933089 8 Retrieved March 30 2018 nbsp This cheese related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Langres cheese amp oldid 1018704250, wikipedia, wiki, book, books, library,
