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|Country of origin||France|
|Region, town||Champagne-Ardenne, Langres|
|Source of milk||Cows|
|Texture||Soft, washed rind|
|Aging time||at least 5 weeks|
|Certification||French AOC 1991|
|Related media on Wikimedia Commons|
Langres is a cow's milk cheese, 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 de Bourgogne, 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.
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