It’s Washed Rind Thursday guys!! Today I am going to talk about one of my most favorite cheeses. Honestly, when people ask “What’s your favorite cheese?” and we all say we don’t have one, but we have one. One that set its’ self apart to us years ago when we were eager new cheesemongers with much to learn. One that doesn’t change. One that started the obsession with cheese in all of us that we will never forget. One that we will carry with us forever. Mine is Langres. Langres is an AOC (since ’75) French cheese from the Champagne Ardenne region. It is a washed rind cheese with a distinctive depression, or “well”, that traditionally is used to hold a bit of Champagne (bubbly!). The cheese is matured in cellar conditions for a period of time between four and five weeks, during which time it develops much of its unique character. The rind of each wheel receives a coating of annatto that turns it a golden-orange color. It is washed regularly with brine and Marc de Champagne to encourage the growth of the molds on the rind that mature the cheese. It’s another washed rind cheese that’s bark is bigger than it’s bite. Though it may smell funky it’s dense inner paste is smooth and silky with a salty, lactic flavor.
and more deep diving at serious eats.
Our Facebook Cheese Study Group is raising funds to send worthy ACS CCP exam® candidates and ACS CCPs®who want to attend the 2017 ACS Conference in Denver, Cheese With Altitude. You can apply for a scholarship by clicking here and you can contribute to the scholarship fund by clicking here. All monies raised (withe the exception of the fees charged by GoFundMe) go to the winners of the scholarship. everyone involved in the scholarship efforts is donating their time and receiving NO fees or monetary compensation… just the feeling of helping those who need our help. Complete rules and information can be found here.