| 词条 | Langres cheese |
| 释义 |
| name = Langres | image = | othernames = | country = France | regiontown = Champagne-Ardenne, Langres | region = | town = | source = Cows | pasteurised = No | texture = Soft, washed rind | fat = | protein = | dimensions = | weight = | aging = at least 5 weeks | certification = French AOC 1991 }} Langres is a French cheese from the plateau of Langres in the region of Champagne-Ardenne. It has benefited from an Appellation d'origine contrôlée (AOC) since 1991. Langres is a cow's milk cheese,[3] cylindrical in shape, weighing about 180 g. The central pâte is soft, creamy in colour, and slightly crumbly, and is surrounded by a white Penicillium candidum rind. It is a less pungent cheese than Époisses de Bourgogne, its local competition. It is best eaten between May and August after 5 weeks of aging, but it is also excellent March through December. Production in 1998 was around 305 tons, a decline of 1.61% since 1996, and 2% on farms. References1. ^1 {{cite book | last=Donnelly | first=C. | last2=Kehler | first2=M. | title=The Oxford Companion to Cheese | publisher=Oxford University Press | series=Oxford Companions | year=2016 | isbn=978-0-19-933089-8 | url=https://books.google.com/books?id=fRnGDQAAQBAJ&pg=PA427 | access-date=March 30, 2018 | page=427}} [1]}}{{French cheeses}}{{cheese-stub}} 4 : French products with protected designation of origin|French cheeses|Cow's-milk cheeses|Washed-rind cheeses |
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