PDO Langres, a unique shape and an authentic taste

How can you know whether a farmhouse or dairy Langres has been more or less aged? Easy! All you have to do is look at the dip that has formed at the top. The deeper the dip, the more the Langres has been aged. The next question is obvious: what causes this dip? It is because Langres is never turned during the making process. This is a boon for anyone looking for an alternative way to enjoy this cheese, since they can add a few drops of Champagne or Marc de Bourgogne into the dip. This is a soft cow’s milk cheese with a light yellow or reddish brown washed rind. It hails from Langres, where, in days gone by, the practice was to leave it to dry on plane tree leaves. These days it is aged in a damp cellar. It goes particularly well, in moderation, with red wine. It has held Protected Designation of Origin status since 1996.

  • lait-vache
    Cow’s milk
  • AOP
  • thermometre
    Raw milk or thermised/pasteurised milk
  • fromages
    Soft cheese with washed rinds
Key figures
  • 22 Milk producers
  • 1 Farmhouse producer
  • 2 Production plants
  • 622 Tons marketed since 2020

Our tasting tips

La découpe du Langres


Cut wedges outwards from the middle of the cheese.

Pains à déguster avec le Langres


Wholemeal bread or cereals

Accords gourmands

Food pairings

Alcohol abuse is harmful to your health.

Drink in moderation.

Loire red wine
Brut Champagne
Jura red wine
Bordeaux red wine
Burgundy red wine
Rhône red wine
Burgundy dry white wine
Amber beer
Apple or pineapple juice
Savoie white wine
Sparkling rosé wine
Alsace white wine

Organoleptic characteristics


This cheese has a dip on the top at least 5mm deep. Light yellow to orange rind, with a sparse white to brownish fuzz that develops as it ripens



Fine, yielding but non-runny paste



Animal scent that can be intense and distinctive



A fruity and milky flavour (taste of yoghurt and cream) that grows more distinctive as the cheese matures (with, in particular, stronger animal scents).