The Langres is a close relative to the Epoisses de Bourgogne. Its name and origin are from a town in the Haute Marne. The cheese dates back to the 18th century. It was only quite recently (1991) admitted to the AOC family; prior to this date it was very much a regional cheese. During the maturing period the cheeses are placed in humid cellars, the ripening usually takes 5 to 6 weeks. The cheeses are regularly rubbed with brine, either by hand or using a damp cloth. A red dye extracted from the rocou (seeds of the American annatto tree) is applied which gives the cheese a natural orange colour. The form of the cheese is like a cylinder and has a 5-mm deep well on the top which is called in French the "fontaine". The true amateurs of this cheese fill the well with a touch of Marc de Champagne. The cheese is never turned during the maturing process. It is a vigorous cheese with a pronounced odour. The taste of salt is present, making the flavour of the cheese distinct without being aggressive, which makes it very agreeable. The rind of the cheese is sticky and shiny, showing off a magnificent natural orange colour. The pate is firm but melts in the mouth.