Cheese - Langres

DESCRIPTION

With a beautiful rust color, this barnyard flavored, brine washed echo from the past is a very special French cheese.  Unlike most cheeses it is not turned over and over during aging, resulting in the heavier elements "sinking" in the cheese (and the lighter rising).  This creates a concave divot or depression which traditionally was filled with alcohol and lit on fire.  The resulting fondue was then scooped out and served.  To learn more about Langres click here!

ORIGIN

France

MILK TYPE

Cow

RAW MILK OR PASTEURIZED?

Pasteurized

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

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• Pairings - a glass of sparkling white wine or champagne, some sweet sausage, dill pickles, celery sticks and crackers.

SUBSTITUTES

Epoisse

INGREDIENTS

Pasteurized cow milk, salt, rennet, cultures, annatto