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As the name indicates this artisanal cheese originates from the high plains of Langres, in Champagne-Ardenne region, North-Eastern France. Its cylindrical shape has a 5mm deep well on top called a “fontaine or cuvette”, a kind of basin into which Champagne or Marc may be poured. This is a pleasant way to eat this cheese and is a characteristic of the wine producing regions.
The surface of the cheese is sticky, wet, and shiny and has a pronounced smell. The interior is firm and supple, melting in the mouth, releasing a complex mixture of flavours that linger on the palate.