Top 7 Champardennais Cheeses

Fromagerie Germain is a renowned French creamery with a rich tradition dating back to 1921, when Henri Germain established the dairy in Chalancey, in eastern France. Over more than a century, this family-owned company has become synonymous with premium cheeses bearing Protected Designation of Origin (PDO) labels. Their cheeses are crafted from carefully selected milk, adhering to traditional methods of aging and processing. For instance, Époisses AOP is known for its creamy texture and intense flavor, while Langres AOP features a distinctive hollow top traditionally filled with Champagne or Marc de Bourgogne before serving. Despite modernization, Fromagerie Germain remains true to its roots, collaborating with local farmers and using milk from rare cow breeds to ensure the authenticity and quality of its products.Expand

Langres is a soft cheese made exclusively from cow's milk on the Langres plateau and the Bassigny pastures in the Champagne-Ardenne region. It has a long maturation period of at least 21 days, during which the cheeses are often rubbed with brine. On the exterior it has a white, moldy, wrinkled rind, while on the inside it is slightly soft and crumbly. The aroma of Langres is intense, the flavor is salty, and the cheese melts in the mouth when consumed. What's so special about Langres is its concave top (fontaine in French) which was originally designed to hold a small bit of sparkling wine. Langres can be used in a variety of salads, and it's recommended to pair it with sparkling wines and red wines.Expand

Caprice des Dieux is a French cheese originating from the micro-region of Bassigny. This soft-ripened cheese is made with pasteurized cow's milk and fully matures in about two weeks. It hides a creamy and smooth texture underneath its bloomy rind. The aroma is fresh, while the flavors are nutty and buttery. Caprice des dieux is oval-shaped, inspired by calisson – a popular French sweet treat, and it always comes in an iconic blue packaging. The cheese was developed by Jean-Noël Bongrain in 1956.Expand

Chaource is a tall, soft cheese made from cow's milk in the Aube region in France. It is made by the process of slow draining, and the cheese must mature for at least 14 days before it can be consumed, either young, when almost no rind has formed, or mature (2-3 months). Its flavor is salty, fruity, mild, buttery, slightly acidic, and mushroom-like. When sold, it comes wrapped in greased paper and packed in a wooden box. It's best to eat it at room temperature because it ripens from the outside in, and the inside becomes runny when the cheese gets sliced. Pair it with a dry white wine or light sparkling wines.Expand

Pave d'Auge is a French cheese produced in the north of Auge in France. The cheese is made from pasteurized or raw cow's milk. Its texture is smooth and supple, with numerous eyes dispersed throughout the body. It has a washed rind, and the flavors are buttery, smooth, and rich, with a hint of grassy pastures. Pave d'Auge is aged from 2 to 4 months, but there are also smaller versions of the cheese that are aged for only 1 month. It's recommended to pair Pave d'Auge with Fronsac wine.Expand

Vignotte is a French triple-cream cheese hailing from Champagne-Ardenne, Normandy. The cheese is made from pasteurized cow's milk and extra cream. It has almost 75% fat and it's left to ripen for 2 weeks. Underneath its bloomy rind, the texture is smooth, creamy, buttery, and almost spreadable texture. The aromas are intense, while the flavors are lemony, with bitter and mushroomy undertones. It's recommended to grill this cheese, add it into soups and burgers, or serve it with crackers and biscuits. Pair it with a glass of champagne or Sauvignon Blanc.Expand

Barberey is a traditional cheese hailing from the village of Barberey near Troyes. The cheese is made from cow's milk and it's first aged in wooden molds with perforated bottoms, then for a short while in earthenware molds, which are removed after 24 hours. The wheels come in two types – natural or with the addition of sweet herbs. Underneath the rind, the texture is soft and dry. The aromas are mild, while the flavors are woody and pungent. It's recommended to pair Barberey with full-bodied red wines.Expand

Cendre de Champagne is a traditional cheese originating from the wine-growing Champagne region. Matured in damp caves for 6-8 weeks, the cheese is made from cow's milk cheese and has a natural dusty, gray, ashen rind. The texture of the cheese is tender and silky, almost spreadable. The aromas are slightly mushroomy, while the flavors are rich and slightly smoky, reminiscent to those of Brie. As expected, it's recommended to pair Cendre de Champagne with a glass of Champagne.Expand