Langres AOC & Ossau-Iraty-Brebis de Pyrenees AOC

LANGRES

 

Pasteurized cow’s milk / soft, washed rind

Region : Champagne Ardenne

Affineur : Herve Mons

 

The reddish orange cylinder shaped cheese is immediately recognizable from the 5mm deep indent on top - known as the fontaine or “well”. A red dye extracted from the rocou (seeds of the American annatto tree) gives the cheese a natural orange colour. The locals fill the well with a touch of Marc de Champagne. The cheese is never turned during the maturing process.

 

Langres is a vigorous cheese (i.e. a stinker) with a pronounced barnyardy scent. Although made from cow’s milk, it is evocative of sheep’s milk cheeses. It has a distinctive saltiness and with extremely fruity finish and high acidity. Although quite salty, Langres is much more mild than the similar Epoisses de Bourgogne

 

The rind of the cheese is sticky and shiny, showing off a magnificent natural orange colour. The pate is firm but melts in the mouth.Not recommended wit reds

 

Whites : Sweet whites – German spatlese etc

 

 

OSSAU-IRATY-BREBIS DE PYRENEES AOC

 

Unpasteurized sheep’s milk / pressed uncooked cheese

Region : Basque country, Pyrenees, border area between France and Spain

Aged 4 – 6 months

Affineur : Herve Mons

 

Thick yellow/orange rind with a smattering of grey mold. The white or ivory paste is firm and dense but smooth with unctuous butterfat. Often best in the spring as the cheese produced from the fall milkings is more floral. The texture is very special, with an almost taffy-like feel to the tongue. Great as a snack cheese with apples and pears, cured meats and raw veg.

 

Sweet, nearly caramelly, with grassy, nutty and earthy undertones

 

Wines :

Red : Full bodied reds, spicy reds (Madiran), Rioja, Ribera del Duoro

White : Cali chardonnay, sweet whites

 

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