maturing
Langres Affiné
| Milk | Region | O.T.o.M | Best Season |
| Cow | Champagne | 21 to 40 days | All year |
| Wine recommended | Dry White Chablis |
| A.O.C. obtained in 1991. | A pungent flavour and a very creamy pate, it would be delicious to serve it with a little drop of Champagne on a top. |
