Langres is a washed rind cheese, hailing from the Langres plateau which lies on the cusp of two great wine producing regions - Champagne and Burgundy. The cheese's distinctive orange rind is gained through a series of washes in Marc de Bourgogne, an eau de vie made from Champagne grape skins. Washing encourages the development of a pinky orange coloured bacteria (B.linens) to develop in the rind, and aids in the breakdown of the cheese's lactic, chalky centre into something more unctuous and creamy. It also adds a pleasant fruity, boozy note to the finish. Langres is sticky, meaty and moreish.
