On the cusp of two great wine producing regions - Champagne and Burgundy - the Langres plateau is now most famous for giving its name to a cheese.
Farmers across the high lying plains supply cows' milk to the Schertenleib creamery which follow this local recipe. The cheese's distinctive orange rind is gained through a series of up to 8 washes, first in annatto, a natural plant dye, and then in a solution containing either Marc de Champagne or Marc de Bourgogne - an eau de vie distilled from grape skins. Washing aids in breaking down the cheese's fresh yoghurt centre into something more runny and creamy at the rind. It also adds a pleasant fruity, boozy note to the finish.