Le Langres Fermier AOP

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One day, I tasted the Langres Fermier ...First the smell. The kind of dough that smells good in the barn, the cow. But not too much! Then the creaminess, the smoothness that makes this cheese one of the jewels of the French gastronomic treasure.

Quantity

Langres appears as a thick cylinder, with an irregular crust more or less shiny.

It has a characteristic bowl at the top.

It is a tradition to pour champagne (region of origin) or Mirabelle plum liqueur in your well, then burn it.

Festive and delicious!

Suggestion: champagne

Data sheet

Type of milk
cow
Label
AOP
geographic origin
Grand Est
view
Smooth and fine washed rind, brick red to light brown. White to light beige paste, softer towards the heart.
taste
Lactic aroma and nuance of fresh herbs, dried fruits. Slight bitterness at the finish
nose
Melting and creamy texture. Smell of the farm. Intense and type
type of milk
raw milk
Intensity
pronounced
Affinage
14 days

Write your review

Le Langres Fermier AOP

One day, I tasted the Langres Fermier ...First the smell. The kind of dough that smells good in the barn, the cow. But not too much! Then the creaminess, the smoothness that makes this cheese one of the jewels of the French gastronomic treasure.

Write your review