Criss-crossing the lush green countryside, visitors will discover vast pastures: Haute-Marne's milk production is abundant. You'll be seduced by the quality and diversity of the delicious local cheeses, which are often little-known.
One of the most distinctive cheeses is Langres, whose Protected Designation of Origin (PDO) recognises a tradition and know-how dating back to at least the 18th century. It takes its name from Langres, a fortified town in eastern France, at the centre of its appellation zone, which is marked by a farming landscape.
It is a soft cow's milk cheese with a washed rind. It was awarded its AOC in 1991 and its PDO in 2012.
It is a predominantly lactic cheese, with a fine, melting but not runny texture, a creamy aroma and a fruity, lactic flavour (yoghurt or cream flavour) that becomes more distinctive as the cheese is proteolysed (with a particular strengthening of the animal flavours). It is sometimes matured in Champagne or Burgundy marc, which reinforces its typical character.
Syndicat interprofessionnel du fromage de Langres
