The Champagne cheese!
A small, bright yellow to orange, wrinkly ball of cheese; the Langres is as delightful to look at as it is to eat - just don't let the scent put you off! During their short maturation of four to five weeks the cheeses are first brushed with anatto to get the distinctly coloured rind followed by regular washing in Marc de Champagne. This washing process encourages the growth of yeasts and moulds. The cheese is dense and silky, as the cheese ages the paste will break down and become very smooth.The flavour is intense and earthy, with slight notes of smoked bacon. Pour a small amount of Champagne in the small indentation on top (the fontaine) before serving to truly impress!