“Langres cheese has been produced since the end of the 18th century, in an area between Southern Champagne and Northern Burgundy. Parisians are very fond of Langres cheese, but it has suffered considerably from competition from more “industrial” cheeses. It owes its survival to the preservation of dairy farm production and local artisan production over the last century. Our little soft, creamy cheese has a characteristic concave top, called the “fountain,” in which Langres-lovers add their final touches to the maturing process by pouring a few drops of Marc de Champagne alcohol. Langres is ideal for cheese boards and can also be used for cooking.”
Bernard Charon, Fromagerie Germain Dairy.