Langres is a soft, washed-rind cow's-milk cheese from the Langres plateau of Champagne and southern Lorraine in north-eastern France. It is a small, truncated-cone cylinder, never pressed and never turned during ageing, so a distinctive concave hollow — the fontaine ("little fountain") — forms in its top. The rind ripens from pale beige to a glossy orange-brown, often deepened with annatto, and the cheese is famously eaten with a splash of Champagne or Marc poured into the well.