Langres is a French cow’s milk cheese that originated from the plateau of Langres in the region of the Champagne Ardenne, France. Since 1919, the cheese has been granted protected AOC designation. Surrounded by a white penicillium candidum rind, the central paste is a bit soft and crumbly, and appears creamy in colour. It is milder than Epoisses, but slightly salty with strong smell. The firm pate melts in the mouth, leaving a complex taste. It looks great on the cheeseboard, and goes well with a salad, Red Wine from Burgundy, Marc de Bourgogne or Champagne.