This washed rind cheese is very creamy, but also spicy with a full flavor. Originating from the Haute-Marne department in the Grand-Est region. The Langres has an AOP recognition. This means that this cheese can only be made from milk from the departments of Côte d'Or, Haute-Marne, and the Vosges. This Langres is made from full thermized cow's milk, washed with Marc de Bourgogne during ripening and not turned. This results in a slightly sunken top. The combination of red bacteria and washing with Marc de Bourgogne creates a slightly sticky rind. The rind is colored with the natural dye Annatto. This results in the characteristic orange-colored rind.
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