It seemed only natural that I should also write about cheese here on Like to Cook for those of you who are interested in tasting along with me.
I've chosen some of the more accessible cheeses and will always offer several places to purchase each one.
Langres (pronounced LAHNG-gruh) is gooey and utterly delectable.
The high plains of Langres in the Champagne-Ardenne region is home to the artisans who make this superb AOC awarded cheese.
On top of the cheese there is a little well or fontaine. Tradition dictates that you pour Champagne, Chablis or marc de Champagne into the well, then when you cut into the cheese it is bathed in spirits, making it even more delicious.
Langres has an earthy, barnyard aroma (for lack of a better description) and a wet, shiny looking crust. The cheese melts in your mouth as the spicy, creamy and mildly salty flavors blend together. This is a very special cheese!
If you have a local cheese shop you can ask them to special order Langres. Or you may purchase some on Amazon or on Fromages.com. See full article.
Related Entries:
Yearning to Make Cheese - 09 June 2006
My Favorite French Cheese Recipes - 18 January 2008
Banon à la Feuille Cheese - 14 May 2008
Macaroni and Cheese and Cheese - 04 July 2008
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