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Hello Everyone,

     I'm very new to this form but very excited to learn from every one. I've been recently searching the darkest depths of the internet to find a recipe for Langres which to my understanding is a French wash rined cheese normally complimented with champagne. I've come across recipes for Époisses which I'm guessing is a sister cheese to Langres but still no Langres recipes. Could you fellow curd nerds point me in the right direction or provide relevant articles to read explaining the process. Thank you in advance.

I might have some info at home and will need to check when we get back from traveling next week , but from the picture of it , I agree it looks to be washed rind and also a geo based rind ..... the heavy wrinkles are the giveaway.
But will it be a curd of ph 5.4 or so or a lactic acid set ? That will be the main thing to figure out

Take care to keep the curd moisture low to control slip skin , if your curd does end up too wet, in the first few days either dry them with a  gentil fan  or out door breeze ( covered with cheese cloth to keep bugs off.)

Or wrap then in a thin cotton cloth or paper towel and keep changing it .

The fan is the most efficient.

That would be awesome, I'll be waiting on the feedback and thanks in advance. I still have a lot to learn.

Took a quick look through my books did not see a recipe but I did find this description

A light mild cheese with flavors of rich, creamy , gently soured milk . Ladled curd recipe relying on lactic fermentation.  Also read in another book that it was lightly washed .

So add culture  and geo to 90 degree milk let sit for 1.5 hrs  or so (ph drop of .1)
Then add 3 to 4 drops of rennet per gallon  then let sit until the curd separates and the curd just starts to stop tasting sweet and starts to taste tart ..... but not as much a feta . Then scoops into molds and let sit turn as soon as the curd will allow with out falling apart . When they are smi well drained I would be inclined to stack 1 mold onto another for weight for a few hrs then swap them around for another few . Or weight them and add that much weight for a few hrs.

You do not want curd that is too wet .

Un mold and place in 55 f fridge for 1week or until the surface feels slimy


It is supposed to be quite stinky so I suspect it is washed with a little cognac or some such  I think there is a good espouses recipe on this forum somewhere it is also alcohol washed so  I would follow that for washing

You're the best, I'll try it soon and let you know my results.  I came across one article claiming that it might be washed in annatto for color and Marc de champagne.  What culture would you recommend? Meso II MM100?

I am not too good with what all the cultures do . I only know what I use for the cheeses I make . I would suggest referring to the espouses  thread  for the culture , or maybe some one here would have some ideas

Hi Gregore.  I found you request for a langres recipe and the replies you received.  i too have been hunting high an low for just this recipe.  Have you had any luck and if so, could you share with me your findings.  Many thanks  Margaret