Cheese of the Week: LangresPosted by Big Daddy Paul in Blank of the Blank
Langres: An unpasteurized cow cheese made in the northeast part of France, near Champagne.
Langres is a weird looking cheese. Its veiny, wrinkled exterior is tinted orange, giving it the appearance of an extra on the Golden Girls. (The orange comes from regular washings with annatto extract. How someone decided to wash French cheese with a subtropical orange spice is beyond me. The effort that they put into cheese here!) It has a cylindrical shape, curiously reminiscent of the mountain on Close Encounters, except that its roof is caved in. This caved in roof is called “the fontaine” and creates the perfect excuse to supplement your cheese experience by pouring some brandy in it. I am going on record right now by saying that we need more things in this world that have dented roofs so that you can pour alcohol on top.
The smell of the cheese is slightly funky, enough to wrinkle your nose and wonder, “What’s that smell?” but not too strong that you to answer, “Paul’s feet.” You definitely need to clean up after you’re done eating it, for it lingers in the kitchen long after your done enjoying it.
My first taste of the cheese was a thing of beauty. It’s sticky, creamy consistency at room temperature automatically became my third favorite food texture ever, trailing only perfectly cooked steak and roasted marshmallow. The cheese has a pungent, salty taste that beguiles your senses without over powering them. It had something to it, something I couldn’t put my finger on and never quite did. Langres is a hot date with a strong accent at a crowded bar: you’re not ever 100% sure what they are saying, but you sure as hell like the way they are saying it.
This wine goes well with big, red wines. It may be the perfect cheese to serve to guests. I plan on doing so the next chance I get.
Words used to describe this wine: wrinkled, salty, sticky, orange, (Basically J Lo in 20 years.)
Words not used to describe this wine: Crunchy, sterilized.