Langres Chalancey Coupe 2/1.2K (P)
(Imported Cheeses: France)
A classic AOC cheese from Champagne-Ardenne, with a rind regularly washed in brine during its 5-week aging process, is conducted in humid caves to maintain the desired texture and flavor. Beneath the soft, rippled, red-orange rind (colored with natural annato) is a straw-yellow interior; the outer paste is soft and smooth, the core remains flaky until it's at its peak maturity. It tastes salty, spicy and beefy, similar to Livarot, but not quite as pungent. Tradition dictates pouring a little Marc de Champagne over the cheese so it infuses the paste, making for a perfect synergy of flavors. The larger size makes it ideal for full-service cheese counters and food-service uses.