Here's some good video footage of the Langres making in French.
http://www.fromagedelangres.com/fromage.htmlLangres is a soft cheese manufactured exclusively with cow's milk emprésuré, not concentrated and not reconstituted.
The operation of emprésurage of milks must be realized exclusively with presses. The concentration of milk by elimination partial of the aqueous part before coagulation is prohibited.
In addition to the dairy raw materials, the only ingredients or auxiliaries of manufacture or additives authorized in milks and during manufacture are presses it, the inoffensive cultures of bacteria, yeasts, of moulds, the calcium chloride and salt. The conservation by maintenance with a negative temperature of the dairy raw materials, products in the course of manufacture, of curd or fresh cheese is prohibited.
The placement of milk to the workshop must intervene the day of its collecting, if it takes place all the forty-eight hours, or with a twenty-four hours carryforward to the maximum if it is carried out every day.
Before emprésurage, milk undergoes obligatorily a period of maturation with the exclusive use of leaven mésophile.
The emprésurage is carried out at a temperature enters 24 oC and 30 oC and with a pH ranging between 6 and 6,3.
The quantity of presses used will have to allow a time of catch ranging between 10 and 25 minutes. Coagulation is carried out in basins whose volume is not higher than 130 liters, for one length of time ranging between 2:30 and 5:30. The cutting of curd is authorized so as to obtain cubes of which them dimensions are at least equal to 2 cm out of 2 cm. The mixing of curd is prohibited.
The préégouttage except basin is prohibited. Draining moulds some is carried out during one 15 hours minimum duration at a temperature of 19 oC at least. The basin characteristic of Langres must be done naturally during draining, without any mechanical or material intervention. In order to support the formation of it, the cheeses are turned over only twice to the maximum. With the release from the mould, the cheeses have a pH lower or equal to 4,6. Salting is carried out exclusively with dry salt.
Refining of cheeses
The ressuyage is carried out with an higher temperature or equalizes with 12 oC.
Refining is led to a temperature ranging between 6 oC with 14 oC and to a hygroscopy at least equal to 80%.
The cheeses are then dried on grid during the time necessary to bring the content of dry matter beyond 42 grams for 100 grams of cheese.
Refining at least lasts fifteen days for the small size, eighteen days for the average format and twenty and one days for the large size. During refining, the cheeses receive wet care with a solution added or not with rocou (vegetable dye supporting red colouring).
