Langres Cheese

Drum-shaped with a depressed, crater-like top (due to not turning the cheese during early affinage) with a soft, luminous, pale orange rind. Washed in Marc du Champagne, the interior pate is rich, moist, and spicy, and should be almost melting below the rind with a flaky centre. Match with a dry Champagne or a velvety smooth Gigondas.

Champagne, Pasteurised Cow Milk.