Say Cheese. With Champagne.

visiting Champagne in France by @onfoodandwine

I briefly mentioned our very short trip to Champagne. Besides a few culinary highlights (which I will write about in posts to come) our trip primarily concentrated around visiting champagne houses. And more champagne houses. And basically having champagne for breakfast. Lunch. Dinner. Who says you can not live on champagne alone?

Although difficult to believe, I know, the Champagne region is more than just … the champagne. Every morning we had delicious croissants aux amandes (almond croissants) or simply, croissants au beurre. Upon the very insistent recommendation of a local vigneron, we combined eating brioche with drinking Blanc de Blanc*. A match made in heaven! We had delicious local saucissons. And of course, cheese.

Specifically Langres, a cheese aged in champagne. Nothing for the faint hearted. The cheese is all wrinkly, oozing creaminess, and oh boy, does it … smell! The taste is not further either, the cheese being very poweful, yet not what I call a ‘bites-the-tongue’ cheese. You know those cheeses that almost hurt your tongue? Langres is less agressive than other French cheeses, but still carrying enough punch. A wrinkled beauty.

Langres is my contribution to the Say Cheese event held by Haalo over at Cook (Almost) Anything.

 * Champagne is exclusively produced in the Champagne region of France, which recently expanded its very strict borders. Only three grapes are used when producing Champagne: the white Chardonnay, the black Pinot Noir and the black Pinot Meunier. Most champagnes are a blend of Chardonnay and Pinot Noir. Two exceptions are the Blanc de Blanc (white of white) which only uses Chardonnay grapes, and the Blanc de Noir (white of black) which is made from 100% Pinot Noir. Personally, I absolutely love Blanc de Blanc!

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