Langres cheese
- Description
Langres is an AOP and AOC unpasteurised cows’ milk cheese from the plateau of Langres. The cheese is cylindrical in shape with a hollow at the top. It comes in two sizes (diameter 16 to 20 cm and minimum weight 800 grams or diameter 7.5 to 9 cm and minimum weight 150 grams); at least 50% fat. The interior is soft, creamy in colour, and slightly crumbly, and is surrounded by a white penicillium candidum, washed rind. It is a less pungent cheese than Époisses de Bourgogne, its local competition. It is best eaten between May and August, but it is also excellent in March through to December.
- Geography
The Langres plateau and the Bassigny pasturelend in part of the Côte d'Or, Haute-Marne and Vosges départments. The geographical situation of this traditional cattle-rearing area, where the animals are fed mainly from natural grasslands and regional hay produced on chalky-clay soil at an average altitude of 400-500 metres, has promoted the development of Langres cheese through trade with the Ile-de-France, and with Burgundy and the Champagne region.
- History
This cheese has a tradition going back to the 18th century and is mentioned in a song written by the Prior of the Dominicans of Langres. It is referred to in a specialized publication of 1874. Gradually a form of trade developed by which establishments in Langres bought the unrefined cheese and matured it themselves then sent it to Paris and Geneva. An AOC designation was applied for by the professional organizations in 1989 and recognition granted in 1991.
- Production
Soft cheese manufactured exclusively from cows’ milk, lactic-acid coagulation, long ripening period during which starters are added, then rennet; moulded after light cutting, drained for 24 hours, dry-salted, dried on grates; ripened for at least 21 days (15 days for the small size); where necessary, it is rubbed with brine with added Rocou (natural colouring agent).
Reference: The European Commission
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Langres cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Langres cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
| Cheese type | Calories per 100g |
|---|---|
| American cheese | 371 |
| Blue cheese | 353 |
| Camembert cheese | 299 |
| Cheddar cheese | 402 |
| Cottage cheese | 98 |
| Edam cheese | 357 |
| Farmer's cheese | 98 |
| Feta cheese | 264 |
| Fontina cheese | 389 |
| Goat cheese | 364 |
| Gouda cheese | 356 |
| Gruyere cheese | 413 |
| Mozzarella cheese | 280 |
| Parmesan cheese | 431 |
| Pimento cheese | 375 |
| Provolone cheese | 352 |
| Queso blanco cheese | 310 |
| Ricotta cheese | 174 |
| Roquefort cheese | 369 |
| Swiss cheese | 380 |
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Errors and omissions
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