Its farmhouse character places it in the context of centuries-old craftsmanship.
The eponymous cheese of the small medieval town between Champagne and Burgundy, there is now only one farm producing it using raw milk. Most of Langres’ other cheeses are thermized or pasteurized, and come from dairies that collect the raw materials.
The Remillet family works at the GAEC des Barraques to make this beautiful washed-rind cheese from their herd’s milk. Its farmhouse character puts it back in the tradition of age-old craftsmanship, where cheeses differ in taste throughout the year and its seasons.
Grand Langres has all the characteristics of its little brother, but – and this is a constant in cheese maturing – size affects taste. Very often, the larger the wine, the better, since it’s more likely to take its time in the cellar, and thus offer more mature aromas. The large model is often more creamy when matured, the melting quality of the paste being an undeniable quality here. The rind, which often imparts a more pronounced bitterness, is less sovereign here, allowing the heart to express its generous temperament more freely. It is regularly more balanced and less shy than its younger sibling.
Champagne, Langres plateau