French darling. They wash each little cow's milk round with brine and then rub it with raccou, a natural colorant derived from a tropical shrub. The elegantly wrinkled rind adds textural interest and develops a dense cream that is cakey at the core with a luscious creamline and distinctive porcine savoriness. Langres's signature, though, is its concave cap, designed to cradle a splash of terroir-appropriate Champagne. Cut a small slit into the middle to allow the bubbles to transform its demure fudginess into a brioche-laden creambomb. Cheers to a cheese that just might make a Francophile out of you.