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A Year Of National Breakfast Holidays (115 Of Them!)

When we began THE NIBBLE in 2004—20 years ago!—we wanted to develop our content along a concept. The concept was daily food holidays.

In one of our jobs before THE NIBBLE, we planned promotional events using Chase’s Calendar Of Events, a compendium of all holidays, federal, state, and city, in every category you can imagine—from heavy equipment (like tractors) to trade associations (like clothing manufacturers).

Here’s more about Chase’s.

So since THE NIBBLE’s focus is food, wrapping our content around food holidays made sense. That’s why our holiday-focused posts with, “Today is National [Type Of Food] Day.

February is Hot Breakfast Month and September 26th is Better Breakfast Day, but we wanted to start the year off by giving you the big picture.

Here it is, and happy breakfasting!

This may go without saying, but the term “breakfast” comes from the combination of two words, “break” and “fast.”

You are breaking your fast, which began after the previous evening’s dinner.
 
 
> The history of breakfast.
 
 
115 BREAKFAST HOLIDAYS

Ready! Set! Eat!

January

February

March

April

May

June

July

August

September

October

November

December

 
________________

*National Pancake Day is celebrated on multiple dates. The same holiday can be declared by different governments (federal, state, city) or by other authorities, e.g. a trade association or a marketing group.

You can currently find citations for the second Tuesday in February. February 21st, February 28th, and September 26th. The original date seems to have been Shrove Tuesday, also known as Pancake Tuesday or Pancake Day in the U.K.

Shrove Tuesday is the day before Ash Wednesday, observed in many Christian countries. Tradition indicates that celebrants eat pancakes and sweets before the beginning of Lent.

**This is not really a food holiday; it’s a play on “Don’t put all your eggs in one basket.” The holiday advises people to think against concentrating all of their efforts/hopes into one venture.

But that doesn’t mean you can’t use it as a reason to enjoy a delicious omelet.
________________
 
 
 

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A Cup Of Hot Chocolate

[1] January 31st: National Hot Chocolate Day (photo © Moonstruck Chocolate).

A Stack Of Pancakes Topped With Blackberries
[2] February 28th is National Blueberry Pancake Day (photo © Laurie Patterson | iStock Photo).

Hash Brown Potatoes In A Skillet
[3] March 8th is National Hashbrown Day (photo © Morton’s The Steakhouse).

A plate of Eggs Benedict with a side of asparagus
[4] April 16th is National Eggs Benedict Day (photo © American Egg Board).

Buttermilk biscuits cooling on a wire rack

[5] May 29th is National Biscuit Day (photo © Robyn Mac | Fotolia).

Oatmeal With Nuts Topping
[6] June 23rd is National Porridge Day (photo © K8 | Unsplash).

Just Baked Blueberry Muffins On A Wire Rack
[7] July 11th is National Blueberry Muffin Day (photo © Aneta Voborilova | Unsplash).

Cooked Bacon Strips
[8] The Saturday before Labor Day is: International Bacon Day. December 30th is National Bacon Day (photo © iGourmet).

Cup Of Coffee with a Spoon
[9] September 29th is National Coffee Day (photo © Derby Pie).

Fancy Chicken & Waffles
[10] October 20th is National Chicken and Waffles Day (Honey Butter Fried Chicken).

Baked Pumpkin Doughnuts
[11] November 5th is National Donut Day (photo © King Arthur Baking).

A Platter Of Bagels & Lox
[12] December 11th is National Have a Bagel Day (photo © Good Eggs).

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Moscow Mule Mary Recipe For National Bloody Mary Day

Moscow Mule Bloody Marys in copper Moscow Mule mugs
[1] Moscow Mule Marys in the traditional copper Moscow Mule mugs (photos #1 and #3_ © Campbell’s).

A bottle and a glass of V8 Vegetable Juice
[2] V8 is available in bottles as well as individual-portion size cans (photo © I Heart Kroger).

A pitcher and glasses of Bloody Marys made with V8 vegetable juice
[3] A classic Bloody Mary made with V8 juice.

 

We love Bloody Marys year-round, but every January 1st, National Bloody Mary Day, we try a new recipe. This year it’s a fusion Mary: Moscow Mule Mary.

The recipe joins two classic cocktails, Bloody Mary and Moscow Mule, into one easy and delicious cocktail.

The ginger beer of the Moscow Mule Mary makes this Mary lighter, and the Mule’s mint adds another layer of flavor.

The original recipe uses V8 Vegetable Juice. You can substitute tomato juice.

Thanks to Campbell’s for the recipe.

> 25 more Bloody Mary recipes, from a Balsamic Mary and a BLT Bloody Mary to Bloody Mary Oyster Shooters.

> Bloody Mary history and the original recipe.

> Moscow Mule history and original recipe.
 
 
RECIPE: MOSCOW MULE BLOODY MARY

Prep time is 5 minutes.
 
Ingredients Per Drink

  • 1 can (5.5 ounces) V8® 100% Vegetable Juice
  • 1 fluid ounce regular or ginger-flavored vodka (about 2 tablespoons)
  • 3 fluid ounces ginger beer
  • 2 tablespoons lime juice
  • 1 sprig mint
  • 1 dash hot sauce (or to taste)
  • Ice
  •  
    Preparation

    1. PLACE the ingredients into a cocktail shaker with optional ice and shake well to combine.

    2. STRAIN the mixture into a glass filled with ice.
     
     
    WHAT’S IN V8 VEGETABLE JUICE?

    For more than 75 years, Campbell’s V8 vegetable juice has been a bar staple, enhancing drink recipes with bold, crisp vegetable flavor and the added benefit of powerful nutrition.

    It’s also a low calorie, nutritious snack, with or without some crudités on the side.

    A blend of fresh tomatoes, carrots, celery, beets, parsley, lettuce, spinach, and watercress, V8 is loaded with the vitamins and minerals and overflowing with flavor.

     

     
     

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    Bacon Topped Apple Pie Recipe For National Bacon Day

    Most Americans would gladly eat bacon for breakfast, lunch, and dinner. And since December 30th is National Bacon Day, we have a recipe for a bacon dessert: Bacon-Topped Apple Pie.

    Thanks to Smithfield Foods for this truly memorable, delightful, and crowd-pleasing apple pie recipe.

    We’ve topped apple pie with ice cream, whipped cream, crème anglaise, butterscotch and caramel sauce (*see the difference in the footnote below), rum raisin sauce, hard sauce†, and a slice of sharp Cheddar.

    But we never thought of bacon!

    The recipe follows.

    > National Apple Pie Day is May 16th.

    > The history of apple pie.

    > The history of apples.

    > The history of bacon.

    > The different types of bacon: a photo glossary.

    > The different types of apple pie.

    > The differences between pies and tarts.

    > More apple pie recipes are below.
     
     
    RECIPE: BACON-TOPPED APPLE PIE 
     
    Ingredients

  • 8 slices applewood smoked thick-cut bacon
  • 9-inch single pie crust (purchased or homemade)
  • 3-1/2 pints sliced cooking apples (from 6-8 medium apples such as Granny Smith, Rome or Gala)
  • 3 tablespoons orange juice
  • 1-1/2 cups fresh or frozen cranberries
  • 3/4 cup(s)Chopped walnuts
  • 1 tablespoon grated fresh ginger
  • 1/2 cup flour
  • 1/2 cup plus 3 tablespoons brown sugar, divided
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  •  
    Preparation

    1. PREHEAT the oven to 425°F. Place the pie crust in a 9-inch pie plate and flute edges as desired.

    2. TOSS together apples and orange juice in large bowl. Add the cranberries, walnuts, and fresh ginger; mix well.

    3. STIR together the flour, ½ cup brown sugar, cinnamon and nutmeg in small bowl. Add to apples and toss until the apples are evenly coated. Pour the mixture into the pie crust.

    4. WEAVE the bacon slices together over the top of the pie, leaving 1-inch spaces between the slices (4 slices by 4 slices). Tuck the ends of strips under the apples where needed. Sprinkle the remaining 3 tablespoons of brown sugar over the top of the bacon slices.

    5. BAKE the pie in a 425°F oven for 15 minutes. Reduce the temperature to 350°F and bake approximately 50 minutes until the bacon is browned and crisp. Cover the edges of the crust with foil if they start to get too dark.

    6. LET the pie stand for 15 minutes before slicing to serve. Cover and refrigerate the leftovers. Pie is best served warm because of the bacon, so reheat it.
     
     
    MORE APPLE PIE RECIPES 

  • Amber Apple Pie Recipe, A Traditional Irish Apple Pie
  • Apple Pie Hot Dog Mashup From Guy Fieri
  • Apple Pie Ice Cream Sandwiches
  • Bacon Topped Apple Pie (recipe above)
  • Candy Apple Slab Pie
  • Sour Cream Apple Pie
  • Sour Cream Or Goat Cheese Apple Pie Toast For Breakfast
  • Spiced Beer With Apple Pie À La Mode
  •  
    For when you don’t feel like working with a pie crust:

  • Easy Apple Crisp
  •  

    An Apple Pie With A Bacon Lattice Top
    [1] This special apple pie is has a lattice top crust made from bacon (photos #1 and #2 © Smithfield Foods).

    A Package Of Smithfield Applewood Smoked Bacon
    [2] Use Smithfield Applewood Smoked Thick-Cut Bacon for the lattice.

    An Apple Pie With A Bacon Lattice Top
    [3] This recipe takes a shortcut with canned apple pie filling (photo © Food.com).

    3 Granny Smith Apples on a tabletop.
    [4] Granny Smith is a popular pie apple (photo © Good Eggs).

     
    ________________
     
    *The difference between butterscotch sauce and caramel sauce: Caramel is made with white granulated sugar and butter butterscotch is made with brown sugar and butter. The molasses in the brown sugar gives butterscotch a deeper, richer flavor.

    Hard sauce is made from butter, confectioner’s sugar, and vanilla. It can be enhanced with brandy, Madeira, rum or sherry.
     
     

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    Cheesy Pancetta Mashed Potatoes Recipe For National Bacon Day

    A skillet of Pancetta Mashed Potatoes
    [1] Cheesy mashed potatoes with pancetta (photo © Wisconsin Cheese).

    A pound of red jacket potatoes on a countertop
    [2] Use baby red jacket potatoes (photo © Good Eggs).

    Pancetta, Italian bacon, is sold in a roll
    [3] Pancetta, sometimes called Italian bacon, is traditionally sold in a roll, but you can also purchase it in strips (photo © Fra Mani).

    Pancetta Whole & Diced
    [4] You can purchase the roll and dice your own (photo © Di Bruno Bros.).

    A package of Maestri brand diced pancetta
    [5] You can also find pancetta cut into strips and ready to cook (product available from, and photo © Murray’s Cheese).

    A wedge of Marieke Gouda with fenugreek seeds
    [6] Marieke Gouda with foenegreek, also spelled fenugreek, a spice that has a unique maple sweetness (it is used to make artificially-flavored maple syrup). It also has notes of curry or aged sherry wine on the finish (photos #6 and #7 © Marieke Gouda).

    A wedge of aged Marieke Gouda cheese
    [7] Classic Gouda from Marieke.

    A whole wheel of Gouda cheese stacked with a half wheel and wedges
    [8] A wheel and slices of Bru XL Gouda, made in the Netherlands with a traditional Gouda recipe and aged for at least 16 months (photo © Talbott & Arding).

    Fenugreek pods are legumes; their seeds are used as a spice
    [9] Dried enugreek pods. You can see the seeds inside (photo © Luscious Green Balcony).

    Glass Of Lager
    [10] Lager pairs well with younger Goudas, darker beers with older Goudas (photo © Unos).

    Glasses of Red & White Wine
    [11] Or, pour a glass of red or white wine (photo © Sur La Table).

    Snifter Of Scotch
    [12] Or, pour yourself a dram of Scotch (photo © Eva Elijas | Pexels).

     

    December 30th is National Bacon Day, and we’ve got two special recipes for you. First up is a recipe for Pancetta & Gouda Mashed Or Smashed Potatoes, below. Our second special recipe is Bacon-Topped Apple Pie, the bacon woven into a lattice crust.

    But first, a moment to review some nuances in the mashed potatoes recipe:
     
    What’s the difference between pancetta and bacon? 

    Pancetta is sometimes called Italian bacon, but the products are not identical.

  • Bacon and pancetta are both cut from the belly of the pig.
  • Bacon is cured with salt and then smoked and sliced. It needs to be cooked before you eat it.
  • Pancetta is dry-cured with salt, black pepper, and spices and rolled into a cylinder. It’s fully aged, so it can be thinly sliced and eaten raw.
  • As with bacon, you can cook thin slices of pancetta in a pan with eggs, or by itself. Dicing and slowly rendering the fat out of the pancetta is a common way to prepare it.
  •  
    What about the difference between mashed potatoes and smashed potatoes? 

    While some people use the terms interchangeably, there is a difference. It’s a question of what texture you prefer (and also, how much time you want to spend: smashing is faster than mashing).

  • To smash is to simply break the cooked potatoes into pieces.
  • To mash is to finely reduce the potatoes into a soft texture.
  • Mashed potatoes are usually skin off, fully cooked, and then mashed into creaminess with butter and milk.
  • Smashed potatoes are smashed with their skins on.
  • The skins deliver dietary fiber, vitamin C, and potassium, plus small amounts of iron, magnesium, and vitamin B6.
  •  
    This recipe from the Dairy Farmers Of Wisconsin, WisconsinCheese.com turns cheesy mashed potatoes into something even more special, with pancetta.

    > The history of bacon.

    > The different types of bacon: a photo glossary.

    > The history of cheese.

    > The different types of cheese: a photo glossary.

    > All about Gouda cheese.

    > A brief history of Gouda is below.
     .
     
    RECIPE: CHEESY PANCETTA SMASHED OR MASHED POTATOES

    The Dairy Farmers Of Wisconsin recommend Marieke® brand Gouda for this recipe, preferably Marieke Gouda Foenegreek (fenugreek*) cheese flavored with fenugreek for added flavor; but the Plain Mature version is fine.

    You can substitute another Gouda, of course.

    If you don’t like Gouda, you can substitute Edam, Gruyère, Havarti, or Muenster cheese, all of which closely mimic the taste and consistency of Gouda.

    Other options include Cheddar, Comté, Emmentaler, Fontina Cheese, and Taleggio. Let your palate be your guide.

    Prep time is 10 minutes and cook time is 22 minutes.
     
    Ingredients For 8 Servings

  • 10 ounces sliced pancetta, diced
  • 2 pounds. small baby red potatoes, quartered
  • 3 garlic cloves
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup heavy whipping cream
  • 8 ounces Gouda cheese, shredded (2 cups)
  • Salt and pepper to taste
  • Optional garnish: minced chives or thinly-sliced scallions
  •  
    Preparation

    1. FRY the pancetta in a large skillet over medium heat until crisp. Remove it with a slotted spoon to paper towels to drain. Meanwhile…

    2. PLACE the potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce the heat and cook, covered, for 20-22 minutes or until potatoes are tender. Drain.

    3. SET aside a quarter of the potatoes in a bowl. Return the garlic and remaining potatoes to the pan; add the butter and cream. Mash the potatoes.

    4. COARSELY MASH the reserved potatoes. Fold in the Gouda, pancetta and reserved potatoes. Season with salt and pepper to taste.
     
     
    A BRIEF HISTORY OF GOUDA CHEESE

    Today Gouda (pronounced HOW-duh in Dutch) is one of the most popular cheeses worldwide. The name is not origin-protected internationally, so anyone can make Gouda.

    However, there are P.G.I. and P.D.O. designations for specific Goudas made in Holland.

    Here’s how Gouda came to be.

    In the Middle Ages, the Van der Goude family built a castle on the bank of the Gouwe River in South Holland. The settlement around the castle grew into the town of Gouda, which became known for its fine aged cheese, Goudse kaas (“Cheese from Gouda”) made from cow’s milk.

    The cheese is named after the city of Gouda, South Holland, not because it was produced in or around that city, but because it was traded there: buying, selling, and exporting [source].

    The first mention of Gouda cheese dates from 1184, making it the oldest recorded cheeses in the world still produced today with the same recipe.

    In the Middle Ages, Dutch cities could obtain certain feudal rights which gave them primacy (a total monopoly) on certain goods.

    Within the County of Holland, Gouda acquired market rights on cheese: the sole right to have a market in which the county’s farmers could sell their cheese.

    All the cheeses would be taken to the market square in Gouda to be sold. Members of the guild of cheese-porters, identified by colored straw hats, carried the farmers’ cheeses in barrows (each cheese typically weighed about 16 kg, 35 pounds).

    Buyers then sampled the cheeses and negotiated a price using a ritual bargaining system called handjeklap in which buyers and sellers clap each other’s hands and shout out prices.

    Once a price was agreed upon, the porters would carry the cheese to the weighing house and complete the sale.
     
     
    Modern Gouda 

    Modern Gouda had evolved by the Dutch Golden Age in the 17th century.

    The market tradition continues today on Thursday mornings during the summer months, when wheels of Gouda wrapped in wax rinds are displayed on mats upon the city’s ancient cobblestones.

    With an authentic Gouda, the longer the cheese ages, the harder and saltier it gets. Younger Goudas are creamier. Extra-aged and triple-aged Goudas, up to five years of aging, can be found.

    The longer the cheese is aged, the more intense and complex the flavors. Older Goudas deliver exciting butterscotch flavors that complement the pungency. Read our full article on Gouda to learn all about this wonderful cheese and see photos of younger Goudas.

    Often, herbs, seasonings and nuts are added to the milk in order to enhance the cheese’s flavor.

    Some artisans also make Gouda from unpasteurized goat’s or sheep’s milk.

    Because the name is not origin-protected, it can be made anywhere in the world.

    Gouda is produced on a large scale in factories all over the world, with great differences in quality and taste, from Japan to Poland. The U.S. produces both artisan (like Marieke, below) and industrial Gouda.

    In the Netherlands, 650 million kilos of Gouda cheese are produced every year. Most of it is produced industrially from pasteurized milk, but there are still 280 farmers throughout the country who produce farmhouse cheese from raw milk [source].
     
     
    PAIRING GOUDA CHEESE 

    Gouda is a popular table cheese or dessert cheese that goes well with alcohol.

  • Beer, an amber or brown ale or a lager, is the ideal alcoholic accompaniment to a young Gouda. Light red or fruity white wines are the drink of choice with a more mature cheese.
  • For younger cheeses, Chenin Blanc or fruity Riesling works well.
  • The aged Goudas pair well with aged White Burgundy or Chardonnay, which has butterscotch and caramel tones that match those in the cheese. Or try a dry Riesling.
  • For reds, try a heartier fruity reds, including Cabernet Sauvignon, Merlot, Syrah, Shiraz and Zinfandel.
  • For beers, aged Gouda goes well with a stronger and maltier Doppelbock, Belgium dubbel, or a coffee stout or chocolate stout.
  • Smoked Gouda pairs well with Bock beer which has a strong toasted flavor, or a smoked porter.
  • For a whiskey pairing, try a single malt scotch from Speyside, the nutty and fruit flavors of which complement the cheese.
  • An aged Gouda goes well with an aged bourbon or rye whiskey or a Highland scotch with more intense flavors.
  • A smoked Gouda pairs with a peaty Scotch from Islay.
  •  
    For snacking or a cheese course, pair Gouda with toasted almonds, fresh fruits (apples, peaches, pears) and dried fruits (apricots and cherries).

    Add Gouda to a charcuterie board along with crudités.

    A perfect bread pairing is maple oatmeal bread. Pumpernickel is another good choice.

    Gouda on sandwiches, including grilled cheese and burgers, is a winner.

    Gouda is a great melting cheese. Use it in macaroni and cheese, cheese-based soups, fondue, and of course, gouda mashed potatoes per the recipe above.

    In the Netherlands, Gouda is often used to enhance the flavors and aromas of soups and sauces.

    An aged Gouda, which is sweeter and more complex, can be paired with chocolate and even a chocolate brownies, cut into bite-size pieces. And you can have it with a snifter of dark rum.
     
     
    ABOUT MARIEKE GOUDA CHEESE

    Marieke and Rolf Penterman are first generation Wisconsin dairy farmers. They moved from the Netherlands to Wisconsin, America’s premier dairy state, in 2002.

    Marieke Gouda is their signature cheese, a handcrafted, artisan cheese made with an authentic Old World Gouda recipe. The equipment, cultures, herbs and spices are all imported from Holland.

    The rBGH-free milk from their cows, used to make the cheese, couldn’t be fresher: It’s piped directly from the first milking of the day into the processing vat.

    These are raw milk cheeses; the milk is not pasteurized. Instead, after the curd is hand packed into 18-pound forms (molds) and pressed, it’s aged for at least 60 days to be as fresh and clean as possible.

    But first, the curds are washed with hot water, which rapidly release moisture and removes much of the lactose. (This process unintentionally created Gouda’s sweet flavor notes, which become even more pronounced as the cheese ages.) The curds are then pressed into molds.

    The cheeses age in the curing room on Dutch pine planks, which absorb the liquid as the cheeses age.

    For the first 14 days the cheese is turned (flipped over) daily to ensure that the butterfat is evenly distributed throughout the cheese. The wooden planks are also cleaned daily and turned to prevent molds.

    During this time a breathable coating is hand-painted on the cheese (other cheesemakers use wax; factories often use plastic). After the initial daily turning is complete, the cheese is turned twice weekly for as long as it is in the facility.

     
    Goudas are available from young (aged 2-4 months) up to 24+ months, with a Gouda Reserve that’s aged for 1000+ days.

    The Goudas are sweet and nutty with flavor notes reminiscent of maple syrup.

    In addition to plain Gouda, there are flavored Goudas: Bacon, Burning Mélange (garlic and parsley), Cranberry, Cumin, Foenegreek, Hatch Pepper, Honey Clover, Jalapeño, Mustard Mélange, Smoked Cumin, Smoked Plain Gouda, Summer Fields (rosemary and thyme), and Thorp (with a hint of Thorp red wine).

    There are also plain and flavored Gouda spreads.

    The herbs and seeds are gathered in the Netherlands.

    This multiple award winning cheese is a must-try for anyone interested in American Artisan cheeses. It has won prizes at the American Cheese Society Annual Cheese Competition, the U.S. Cheese Championship, and the World Dairy Expo.

    You can peruse (and buy) the entire line at MarekeGouda.com.
     
     
    ________________
     
    *Fenugreek (Trigonella foenum-graecum), also spelled foenegreek, is a legume that is used as a spice (photos #6 and #8). The English name derives via the Middle French fenugrec from the Latin faenugraecum, faenum Graecum, meaning “Greek hay.”

    The plant stands 2–3 feet tall, with green leaves, small white flowers, and pods that contain small, golden-brown seeds (photo #6). The seeds are bitter, with a powerfully aromatic and pungent flavor. In addition to seed and powder forms, they also yield an oil that is used to flavor butterscotch, cheese, licorice, pickles, rum, syrup, and vanilla.

    The seeds and powder are used in Middle Eastern and Indian cuisines, especially in spice blends (curry powder and others). Fenugreek adds a certain distinctive bitterness to curries (especially vegetable and lentil dishes), but when dry roasted, it develops a nutty maple flavor. In fact, it is one of the primary ingredients for flavoring artificial maple syrup!

    In Indian cuisine, fenugreek leaves (known as kasuri methi) are eaten with potatoes and rice and are used extensively to flavor curries. Their smell is grassy and their flavor is somewhat celery-like.
     
     

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    Langres & Other Cheeses To Serve With Champagne On New Year’s Eve

    Whether you’re hosting a fête or staying at home with loved ones to avoid the crush of revelers, it’s likely that corks will be popped and bubbly poured. We always like to offer a special cheese to accompany Champagne or other sparkling wines.

    Double- and triple-creme cheeses are sumptuous with Champagne. Brie and Camembert are typically* double-crèmes (here’s the difference between Brie and Camembert).

    Triple-crème cheeses are quite a bit richer and creamier, and a voluptuous pairing with Champagne or another sparkler. Look for:

  • Brillat-Savarin
  • Explorateur
  • St. André
  •  
    And then there’s Langres.

    Langres (pronounced LAHN-gruh) is a cheese from the former French region of Champagne-Ardenne (it merged in 2016 with the neighboring regions of Alsace and Lorraine to form the new region Grand Est in the northeast of the country, bordering Belgium).
     
     
    WHAT TO KNOW ABOUT LANGRES CHEESE 

    Langres is a cow’s milk cheese, cylindrical in shape, weighing about 180g (6.3 ounces). It is a full-bodied cheese with a pronounced aroma, although it is a less pungent cheese than Époisses de Bourgogne (its neighbor and the local competition). Langres is from the same cheese family as Époisses and Muenster.)

    The rind of the cheese is sticky and shiny, showing off its magnificent orange color, the result of many washings with brine or Marc de Bourgogne during the maturing period, and rubbing with annatto, a natural orange-red dye derived from a tropical tree.

    The “brain”-like ridges in the rind are created by Geotrichum candidum, a fungus applied to set cheese after the milk has been coagulated and the whey has been drained. But we’re getting ahead of ourselves!
     
     
    How The Cheese Is Made

    This triple crème cheese is produced with whole cow’s milk enriched with cream, which provides the triple crème creaminess.

    After coagulation with rennet enzymes, the cheese curds are poured into cylindrical molds. They are then placed in humid cellars to mature. Ripening typically takes 5 to 6 weeks. The result:

    Because the cheese is not turned, it forms a concave well on the top (photos #1, #2, #7), which is called the fontaine or cuvette in French. This depression is intentional; you can pour Champagne or Marc de Champagne in it to further flavor the cheese.

    The rind is delicious and should definitely be eaten.

    The paste is soft, creamy in color and slightly crumbly; it has a bloomy white Penicillium candidum rind.

    The flavor of the cheese is distinct without being aggressive. Some have described the finish as soaked in honey and truffles.
     
     
    How To Pair Langres Cheese

    In addition to Champagne, Langres goes well with red Burgundy and Marc de Bourgogne. For connoissers, serve a flight of all three.

    For a white wine, choose a substantial dry white wine, such as a Pouligny-Montrachet.

    Enjoy Langres alone with the wine, on a cheese board, or with a salad.

    An idea from Murray’s Cheese: Turn it into hors d’oeuvres on rye crackers with thin slices of cornichons and a small dollop of Dijon mustard.
     
     
    THE HISTORY OF LANGRES CHEESE 

    Langres has been produced in the Champagne region since at least the 13th century, when it is mentioned in a song composed by the Dominican prior of the city of Langres.

    A more formal written reference appears in 1874 in a book on cheese written by A. F. Pauriau, “La laiterie, art de traiter le beurre, de fabriquer les beurres et les principaux fromages français et étrangers” (“The dairy farm, the art of handling and making butter and manufacturing the main French and foreign cheeses”) [source: Official Journal Of The European Union, C247/11, 25.8.2011).

    At that time, the cheese was produced on local farms from cow’s milk and sold mainly in the market town of Langres, where 14 affineurs (establishments that age cheese) bought the young white cheese and matured it.

    It appears that cheeses of different sizes existed back then: small cheeses for consumption in the relatively short term, and larger cheeses that were better adapted to long-term storage and sale to further destinations.

    Little by little, wholesalers established themselves to deliver a broader commercial reach. In the 19th century, the cheeses made their way to Paris, Châlons, Bar-le-Duc, Nancy, the departments of Corrèze and Allier, and even to Geneva, spreading the reputation of the cheese.

    World War I (1914-1918) marked the beginning of a decline in artisan farm production of Langres, which continued until the end of the 1940s.

    To meet demand, farm-made Langres was gradually superseded by factory production in facilities that had arisen since the beginning of the 20th century.

    But in 1950, some artisanal cheese-makers began to make Langres again. In 1981 the consortium, Syndicat Interprofessionnel du Fromage de Langres was established.

    In 1986 it began working to obtain a registered designation of origin for Langres, to cement the domestic and international reputation of the cheese.

    The cheese was finally awarded an appellation d’origine contrôlée (A.O.C.) in 1991.

    It has held a P.D.O. (Appellation d’Origine Protégée, Protected Designation of Origin) since 2009.

    In the European Union’s protected designation of origin system, P.D.O. has replaced France’s A.O.C. designations for all products except wine.
     
     
    ABOUT TRIPLE CRÈME CHEESES 

    While all dairy cheeses are made from milk, with a triple crème heavy cream is added to the milk to create the richest, most buttery cheese.

    In order to qualify as a triple créme, the cheeses must have more than 72% butterfat content, which provides the smooth texture.

    Triple crèmes are a type of bloomy rind cheese and also are aged about two weeks.

    As with other cheeses that have short aging periods, the flavors are mild and the aromas are subtle. Examples include Brillat-Savarin, Explorateur, and St. André. This group of cheeses pairs well with Champagne and other sparkling wines.
     
     

  • The Different Types Of Cheese
  • The History Of Cheese
  • Double & Triple Crème Cheeses
  • Cheeses With Champagne
  • Goat cheese crottins
  • Pairing Cheese With Beer & Wine
  • Pairing Fruit & Cheese
  •  

    Langres Cheese PDO
    [1] Langres, rich and creamy, with a concave top meant to be filled with Champagne. During the maturing process, the Langres is not turned, resulting in the development of the well on top. (photo © The Courtyard Dairy).

    Langres Cheese PDO
    [2] What’s inside. Langres was declared a CDO (Certified Designation of Origin) in 1991 and then a PDO (Protected Designation of Origin) in 2012 (photo © Cartmel Cheeses).


    [3] The “brain”-like ridges in the rind are created by Geotrichum candidum, a fungus.applied to set cheese after the milk has been coagulated and the whey has been drained (photo © Murray’s Cheese).

    Langres Cheese PDO
    [4] Champagne and Langres: a perfect pairing (photo © Fromage From Europe | Facebook).

    Langres cheese with a bottle of Champagne
    [5] A great hostess gift: a bottle of Champagne and a round (or two!) or Langres (photo © Lighthouse Provisions).

    Langres cheese with a glass of red Burgundy
    [6] Langres is also delicious with a red Burgundy (photo © Fromagerie Germain).

    Three 8-ounce rounds of Langres cheese on a cheese board
    [7] Langres looks great on the cheeseboard, The cheese is matured with successive washings, which engender the beautiful orange color. Ithas a pungent, intense and characteristic aroma which gives way to a fairly mild taste.

     

     
     

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