Langres

Langres is a small round cow's milk cheese from the Champagne region of France. Cylinders of Langres are roughly three inches in diameter and three inches tall. The center is pale and runny when young, and develops a bit more texture with age. The rind is wrinkly, covered with white mold and colored orange from being washed with annatto. Langres is often compared to Epoisses, but it has a much milder aroma, making it a more accessible cheese for many.
When ripe, the top has a concave depression. Normally, Langres is eaten after aging about six weeks. In its native region, the depression at the top of the cheese is often filled with champagne or marc before the cheese is served.