Langres

This soft-ripened, washed-rind cheese is made with whole cow’s milk in the Champagne region. Its characteristic shape is easily recognizable: since it is never turned over during maturation, a hollow forms in the top that deepens as the cheese drains. Some gourmets fill the hollow with Marc de Champagne.
The tradition of this cheese can be traced back to the 13th century, as it is mentioned in a song composed by the Dominican prior of the city of Langres.
The cheese was granted a registered designation of origin (AOC) in 1991 and a protected designation of origin (AOP) in 1996.
It is available in two formats.

The rind is light yellow to orange, and sometimes a white down forms as the cheese matures. The paste is creamy next to the rind, while the center remains white, firm and crumbly.

Its aroma is intense and distinctive; its tangy flavor is accompanied by marked characteristic tastes that are pleasantly strong but not overpowering. Its taste is softened by a creamy texture that melts in the mouth.