Langres is a cheese that has been made for at least 300 years, but one that until recently could only be found in Champagne. Langres is a slowly-maturing gourmet cheese: it can take up to 3 months before it is ready to be sold.
Langres is not turned during the maturation phase, resulting the top sinks a little. Langres is sticky on the outside, firm and supple on the inside. It is a relatively mild cheese that melts in the mouth. The paste is very creamy with a pretty pale yellow-orange color and a sweet aroma of lemons and a touch of bacon. The flavor is strong, not sharp but creamy.
Similar cheeses are Ami du Chambertin and Epoisse.
In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 60 days.