Langres is sticky on the outside, firm and supple on the inside. It is a relatively mild cheese that melts in the mouth. The paste is very creamy with a pretty pale yellow color and a sweet aroma of lemons and a touch of bacon. The flavor is strong, not sharp but creamy.

This is an AOC cheese that has been made for at least 300 years, but one that until recently could only be found in Champagne. Langres is a slowly-maturing gourmet cheese: it can take up to 3 months before it is ready to be sold.

The so-called well on the top of the cheese results from the fact that the Langres, unlike most other cheeses, is not turned during the maturing phase. It is a relatively small cheese and it usually comes unwrapped and has a sunken top and slightly bulging sides.

Similar cheeses are Ami du Chambertin and Epoisses.