Sweet and mouth-filling, with notes of ‘hazelnut’.
Nurtured by Rodolphe to grow a soft, fluffy coat. As the cheese becomes firmer, the paste grows denser and the floral flavours are balanced by deeper, nuttier tones, but Crottin is delicious at all ages.
Unctuous under the rind, and a slight acidity of flavour.
Langres has a characteristic dip at the top, which is caused by the fact that the cheese is only turned once during maturation. The dip is not, as some say, intended as a receptacle for Champagne.