Washed Rind Cheese

These cheeses range from semi hard to soft in texture and can generally be counted on to have strong aromas. Whilst maturing, they are washed or rubbed regularly in solutions such as brine which encourage a different mould to form on the rind, called B-Linens. This mould is characterised by its pink / orange colour and breaks down the cheese to be spongy in texture, making them ideal for melting.
565 - Langres


Historic cheese with a unique truncated shape. Depression in the centre designed to hold Champagne or marc.

Langres is a speciality cheese made in small dairies in the Champagne region and possibly dates back to the time of the Merovingian kings who reigned from about 500 -700AD, although it became well known and widely appreciated in the middle of the 18th century. Its name comes from the principal town which commercialised the cheese, north east of Dijon in the Haute Marne region. With time, Langres became the object of a flourishing market and traders bought the cheese fresh from the farmers and matured it themselves, exporting it to Paris or Geneva.

In its original production, Langres was made simply, with rennet being added to the milk when it was still tepid and then left to curdle in stoneware pots. Once curdled, the cheese was formed and drained in terracotta moulds where they formed their distinctive truncated shape. The cheese were taken out of the moulds and left to dry on plane tree leaves in wicker cages, where the cheeses were never turned, but left until the natural moulds formed colours on the rind.
These days, the cheese is made in the region of Bassigny, mostly by small dairies as opposed to the traditional farms. It is wrapped in marked paper instead of plane leaves, but is still highly regarded in gastronomic terms. The dip in the top of the truncated cheese is widely used as a miniature reservoir for local speciality alcohols, such as Champagne, brandy, kirsch or marc, and can differ according to the taste of the individual cheesmaker.
In 1991, the cheese became protected, and now has a Protected Designation of Origin (PDO) as an indication that the cheese is produced using an ancestral savoir-faire in a specific region.

The aroma of the Langres is strong, and the texture is smooth and firm. It has a flavour that is rich and full with a spicy tang.

Not for export  PLU: 565
per cheese

Key Facts

  • Country Made In France
  • Type of Milk Cow
  • Vegetarian No
  • Region Champagne
  • Organic No
  • Flavour Pronounced and farmy
  • Accreditation PDO
  • Weight 180 g

Store & Serve

Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkCotes de Beaune


  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk
  • Nutritional Information
  • Typical Valuesper 100g
  • Energy kJ1260 kJ
  • Energy kcal300 kcal
  • Fat22.0 g
  •      of which saturates 15.0 g
  • Carbohydrates1.5 g
  •      of which sugars <0.5 g
  • Protein19.0 g
  • Salt0.3 g

  • Name & address of food supplierSchertenleib, 4, rue de la Laiterie

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

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