Langres Chalancey is a traditional washed-rind cow’s milk cheese from the Champagne region of France. Recognizable by its small cylindrical shape and distinctive concave top, known as the “fontaine,” it is aged for several weeks to develop its supple texture and characteristic orange rind. During maturation, the cheese is regularly washed, encouraging the growth of surface cultures that give it both its aroma and depth.
The interior is soft and creamy, becoming almost spoonable at peak ripeness. Flavor is savory and gently tangy with notes of fresh cream, mushrooms, and a subtle earthy finish. While the aroma is assertive, the taste remains balanced and approachable, making it an elegant addition to a cheese board. Traditionally, a splash of Champagne or Marc de Champagne is poured into the concave top before serving, enhancing both aroma and richness.
- Pairings: Champagne Brut, Crémant de Bourgogne, Sancerre, Belgian-style Tripel.
Ingredients: Pasteurized cow's milk, salt, rennet, lactic ferments.
Nutritional information coming soon
Nutritional information coming soon