How to serve Langres cheese
I just received Langres from Murray's Cheese. I'm reading that it should be spread in the little container in comes in and then doused with champagne. But I'm also reading that you pour champagne in the concave top of the cheese.
Can anyone tell me the proper way to serve this? Am I adding champagne after it has come to room temperature? Thank you.
Personally, I don't hold with spoiling good cheese by pouring stuff over it. Drink the champagne separately by all means.
IMVHO, leave the top dimple alone, The farms for this product are actually in Champagne but is considered a Burgundian cheese, as just north of Burgundy where Epoisses is made. l have never found a Langres that has the character of Epoisses or even of Soumaintrane . They even when very well ripened have a chalky center and are rather gentle. You might want to drink a vin doux naturel or even a Pineau des Charantes with it.
I've been serving the Epoisses in a spoon (like it was served to me the first time I had it at Inn at Little Washington). Is this how Langres is properly served? Or do you cut it into wedges with the rind intact? Sorry, for all the questions, but I was thrown by the mention of champagne and serving it in the wooden container. Thank you!