Mons Selection Petit Langres

Petit Langres AOP is an extraordinary cheese, capturing the essence of its terroir with each bite. The cheese's distinctive sunken top, known as "la fontaine" or "la curvette," is not just an aesthetic feature but a testament to the careful aging process that sets it apart from other washed-rind cheeses. The absence of turning during maturation allows brine to penetrate deeply, infusing the cheese with its signature pungency and fruity undertones.

Upon tasting, one is immediately struck by the cheese's complex character. The pâté is firm yet yielding, offering a supple texture that melts effortlessly on the palate. The initial notes are rich and buttery, with a subtle earthiness that speaks to its raw milk origins. As the cheese matures, it develops a more pronounced tang, with hints of spice and an almost wine-like acidity that lingers, inviting another taste. The inclusion of annatto in the washing brine gives the rind a vibrant yellow hue, contrasting beautifully with the creamy interior. The overall flavor profile is a harmonious blend of richness and tang, with a depth that reveals itself in layers, making it a true standout in the world of artisanal cheeses.

The Farmhouse Petit Langres AOP is a cheese that deserves to be the star of any culinary presentation. Its rich and complex flavors pair wonderfully with a variety of accompaniments, making it versatile for both casual and sophisticated settings.

• Champagne or Marc au Bourgogne: The traditional pairing involves pouring a splash of Champagne or Marc au Bourgogne into the sunken top, enhancing the cheese's fruity and tangy notes.
• Wine Pairings: For a delightful contrast, serve with a structured white wine like Gewürztraminer or Pinot Gris, or opt for a low-tannin red like Beaujolais or Lambrusco. An indulgent Tawny Port, such as Quevedo 10-Year-Old, also complements its flavors beautifully.
• Bread and Salad: Pair with a light, crisp salad and a freshly baked baguette. The simplicity of these sides allows the cheese's complex flavors to shine through.
• Gourmet Platter: Create a stunning cheese board with dried fruits, nuts, and honey, which balance the cheese's richness with sweet and crunchy textures.

Petit Langres AOP is not just a cheese; it is a slice of history, steeped in the traditions of the Champagne region. The origins of Langres cheese can be traced back to the 13th century, where it was first celebrated in a song composed by a Dominican monk from the city of Langres. This melodic introduction to the world marked the beginning of the cheese's storied journey.

Over the centuries, Langres experienced fluctuating popularity, often overshadowed by more famous French cheeses. However, its revival in the post-World War II era is a testament to the dedication of the region's cheesemakers. In 1991, after years of passionate advocacy, Langres was awarded AOC status, recognizing its unique qualities and securing its place among France's most treasured cheeses. The journey continued with the attainment of DOP status within the European Union in 1996, further cementing its reputation on the global stage.

Mons Selection represents the work of Hervé Mons, Meilleur Ouvrier de France affineur, whose family has spent generations perfecting the art of cheese maturation. Rather than producing cheese themselves, Mons works closely with small French dairies and carefully selects cheeses that are then matured in their legendary cellars.

Langres is a cheese that benefits enormously from this patient process. In the Mons caves, the cheeses are allowed to develop slowly, encouraging the rind to deepen in aroma while the interior becomes softer and more expressive. The result is a Petit Langres that feels balanced and complete—earthy, creamy, and unmistakably French.

For cheese lovers, the Mons Selection label signals something important: this is not simply Langres, but Langres that has been carefully chosen and matured by one of the most respected affineurs in the world.

To fully enjoy the complex flavors of the Farmhouse Petit Langres AOP, proper storage is essential. Keep the cheese in its original wrapping, or in wax paper, to allow it to breathe. Store it in the vegetable drawer of your refrigerator, where the humidity is higher, and the temperature is consistent. Ideally, consume the cheese within a week of purchase to savor its peak flavor, but it can be kept for up to two weeks if necessary. Before serving, allow the cheese to come to room temperature for about 30 minutes to an hour, which will enhance its flavor and texture.