Best Magnoriental Pasteurized Milk Cheese Types
Langres is a soft cheese made exclusively from cow's milk on the Langres plateau and the Bassigny pastures in the Champagne-Ardenne region. It has a long maturation period of at least 21 days, during which the cheeses are often rubbed with brine.
On the exterior it has a white, moldy, wrinkled rind, while on the inside it is slightly soft and crumbly. The aroma of Langres is intense, the flavor is salty, and the cheese melts in the mouth when consumed. What's so special about Langres is its concave top (fontaine in French) which was originally designed to hold a small bit of sparkling wine.
THE BEST Langres Cheeses
Caprice des Dieux is a French cheese originating from the micro-region of Bassigny. This soft-ripened cheese is made with pasteurized cow's milk and fully matures in about two weeks. It hides a creamy and smooth texture underneath its bloomy rind.
The aroma is fresh, while the flavors are nutty and buttery. Caprice des dieux is oval-shaped, inspired by calisson – a popular French sweet treat, and it always comes in an iconic blue packaging. The cheese was developed by Jean-Noël Bongrain in 1956.
Carré de l'Est is a French cheese made with cow's milk. It originates from the region of Lorraine. The cheese is traditionally left to mature for 5 weeks. It has a brine-washed rind, pale yellow color, and a pungent, smoky flavor, while the texture is very soft, even more buttery than Brie.
The name of this cheese means square of the East, referring to its region of origin and its shape, because carré means square. Carré de l'Est is so popular in France that it can be found throughout the country.
Belletoile is a French triple cream brie-style cheese hailing from the Lorraine region. The cheese is made from pasteurized cow's milk and extra cream. It's aged for less than a month. Underneath its bloomy rind, the texture is soft, creamy, smooth, and buttery.
The aromas are mild, while the flavors are nutty, mild, mushroomy, and slightly tangy. It's recommended to serve Belletoile with a crusty baguette or crackers on the side. Pair it with bold red wines such as Pinot Noir or Cabernet Sauvignon.
Pave d'Auge is a French cheese produced in the north of Auge in France. The cheese is made from pasteurized or raw cow's milk. Its texture is smooth and supple, with numerous eyes dispersed throughout the body. It has a washed rind, and the flavors are buttery, smooth, and rich, with a hint of grassy pastures.
Pave d'Auge is aged from 2 to 4 months, but there are also smaller versions of the cheese that are aged for only 1 month. It's recommended to pair Pave d'Auge with Fronsac wine.
Pair with
Vignotte is a French triple-cream cheese hailing from Champagne-Ardenne, Normandy. The cheese is made from pasteurized cow's milk and extra cream. It has almost 75% fat and it's left to ripen for 2 weeks. Underneath its bloomy rind, the texture is smooth, creamy, buttery, and almost spreadable texture.
The aromas are intense, while the flavors are lemony, with bitter and mushroomy undertones. It's recommended to grill this cheese, add it into soups and burgers, or serve it with crackers and biscuits. Pair it with a glass of champagne or Sauvignon Blanc.
Pair with
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