‘rocou’ – Langres

There is no doubt that this is one of my favorite cheeses and it is not a popular cheese. The centre is creamy and is surrounded by a white penicillium candidum rind. A bloomy white rind that is soft, and sometimes fuzzy. Cheese makers spray a solution containing edible mold spores, Penicillium candidum on this cheese and the humidity encourages this mold to grow and bloom.

Langres’s signature is its concave cap, it’s made with cows’ milk, and receives regular washings of brine and annatto. Annatto, or ‘rocou’ in French, is an orange pigment taken from the Annatto tree. The cheese is sometimes washed in Marc de Bourgogne producing Langres au Marc.


Categories: Life Cycles

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