Langres: Ignore the Dirty Socks

July 7, 2010

Langres is a soft cheese made from pasteurized cow’s milk.  It is produced in the Champagne region of France.  Langres arrives whole in a sealed wooden box that helps contain its aroma.

Langres

Langres is a dome-shaped cheese the size of a peach.  The top of the cheese is sunken slightly.  Its whole surface is wrinkled like a walnut and looks dehydrated.  Langres has beautiful color, with tints of apricot, orange and golden yellow on its rind. The interior of Langres is a milky white turning yellowish near the rind.

Its texture is a bit squishy to the touch.  Just inside the rind, the texture of the cheese is more liquidy (this may be a function of the cheese’s ripening process), however its interior has a more chalky texture.  Our sample did not collapse or slump as it sat out of refrigeration.  The interior texture of this cheese reminded me of Cowgirl Creamery’s Mt. Tam.

Langres is a pungent cheese.  It has an aroma similar to mild foot odor or worn socks.   This cheese is creamy, yet has pronounced sour flavors and an underlying saltiness.  The sourness of Langres lasts a long time on the tongue.

Our tasters split views on this cheese.  Ben’s enjoyment–or lack thereof–was influenced by Langres’ odor.  He just couldn’t get beyond the “stinky feet” smell.  All of the other tasters were able to get past Langres’ odor and discover an enjoyable cheese.

I would buy this cheese again in a heartbeat if only to squirrel it away for myself.  However, this cheese has such an unusual appearance and aroma that it begs to be shared.  I would enjoy introducing this very tasty cheese to my family or close friends, those who I knew would overlook Langres’ odor and enjoy the beauty within.

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2 Responses to “Langres: Ignore the Dirty Socks”

  1. Jennifer Says:

    Do you know where I can get Langres cheese in San Francisco?


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