Langres

Langres

What it is

The affineur never turns it, and gravity does the rest: the top sinks into a hollow the Champenois call the fontaine. At the table it is filled with marc de Champagne, poured into the dip a few minutes before the cheese is cut.

In the kitchen

The orange owes as much to annatto as to the washing, and the rind is edible. If you are pouring spirit in, do it on a cheese already at room temperature, or the centre stays chalky.

Goes with

Marc de Bourgogne Potato Walnut Apple Rye berries Butter

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