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Cheese from France, the Langres plateau and the Bassigny pastures
Cow milk ripens a long time with starters before rennet is added, so it sets mainly by lactic acid. The curd is lightly cut, moulded, drained for 24 hours, dry-salted and dried on grates. During at least 21 days of ripening (15 for the small size) the rind is rubbed with brine, with annatto (rocou) added where necessary. The finished cheese has a hollow on top called the fontaine.
| Cow milk | From cows fed mainly on natural grassland and local hay[langres-eu-1996] |
| Lactic starters | [langres-eu-1996] |
| Rennet | Added after a long ripening of the milk; the set is mainly lactic[langres-eu-1996] |
| Dry salt | [langres-eu-1996] |
| Brine with rocou (annatto) | Rubbed on the rind where needed[langres-eu-1996] |
| Starter | lactic starters, then rennet; lactic coagulation |
Total time across the recorded steps: 16 days
What changes: Starters sour the milk slowly, then rennet is added and the curd sets mainly by lactic acid
The registration summary describes a long ripening during which starters are added, then rennet; coagulation is lactic. Output: lactic curd.
Microbes at work in this step
lactic starters sour the milk slowly before rennet is added
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cow milk ripens a long time with starters before rennet is added, so it sets mainly by lactic acid. The curd is lightly cut, moulded, drained for 24 hours, dry-salted and dried on grates. During at least 21 days of ripening (15 for the small size) the rind is rubbed with brine, with annatto (rocou) added where necessary. The finished cheese has a hollow on top called the fontaine. Made in 5 steps over 16 days. The longest step, ripen and rub the rind with brine, takes at least 15 days (INAO 2081). Lactic starters that set the curd and Yeasts Debaryomyces and Dipodascus (Geotrichum) dominating the fungi of the rind and core do most of the fermenting.
| Main step | at least 15 daysSet[langres-eu-1996] | Ripen and rub the rind with brine |
|---|---|---|
| Acidity | pH 5–5.2Measured[unno2021] | Ripen and rub the rind with brine |
Langres sets mainly by lactic souring, and it has a hollow top, the fontaine. Its rind is rubbed with brine that has annatto added where necessary. In one study its core stayed acid, near pH 5, and the acid-sensitive rind bacteria Brevibacterium and Corynebacterium, found on other smear cheeses, were scarce on it.
The paste stays acid, near pH 5.0–5.2 in the core of retail cheeses. Hafnia paralvei isolated from Langres can form putrescine, a biogenic amine.
Every number is labelled with how it is known. How this atlas is made
Town accounts of Langres and records of seigneurial rights point to a medieval origin. The registration says the cheese has a tradition going back to the 18th century and is mentioned in a song written by the Prior of the Dominicans of Langres. A specialised publication referred to it in 1874. Establishments in Langres bought the unripened cheese, matured it themselves and sent it to Paris and Geneva. The professional organisations applied for a designation in 1989, and recognition was granted in 1991 (decree of 14 May 1991).
