Milk: Raw, organic Jersey cow (Sumner Farm, Halifax, VT)
This bright jewel is inspired by Langres, a beautiful washed rind cheese from the Champagne region which some consider the more approachable cousin to the pungent Époisses. It has a characteristic “fontaine” at the top in which to pour a bit of champagne or marc. It is traditionally washed in a special brine with the addition of rocou, a natural red dye derived from the American annatto tree. This gives it its unusual orange glow. But beyond its appearance, what defines it is the texture and flavor–dense and fudge-like with hints of spice, smoke and a lingering savory finish.
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