Langres vs Trou du Cru
Langres
Facts
- Milk
- Cow
- Texture
- Soft
- Type
- Washed rind
- Rind
- Washed rind
- Country
- France
- Place
- Champagne-Ardenne
Langres is a soft cow's milk cheese from Champagne-Ardenne in France. It is a washed-rind cheese with a wrinkled orange surface and a pale, creamy interior. The top sinks into a shallow hollow as it ripens, because the rounds are not turned during aging. The smell is strong and savory. The taste is salty and rich, and it is usually gentler than the aroma first suggests.
Trou du Cru
Facts
- Milk
- Cow
- Texture
- Soft
- Type
- Washed rind
- Rind
- Washed rind
- Country
- France
- Place
- Burgundy, Côte-d'Or Department
Trou du Cru is a small soft cheese from the Côte-d'Or in Burgundy, France. It is made from pasteurized cow's milk, and the rind is washed until it turns orange and sticky. Each piece is only a bite or two, and many are packed in a little paper cup that holds the soft paste. The style follows Époisses, the washed cheese of the same region, but in a much smaller size. The smell is strong, and the taste is gentler than that smell suggests.