Langlois Real Estate
The cheese factory was built in 1925 by Hans H. Hansen, originally producing lidcheddar cheese. In 1941, the factory was changed to a blue cheese operation. Scientists discovered how to duplicate the imported French Roquefort Cheese, opening the doors for American production. While the French cheese is made from sheep's milk and aged in caves, the Langlois version was made from Jersey cows whole milk, and aged in a temperature controlled environment. During the process, each wheel was turned one-quarter turn everyday, ageing about 6 months. The cheese was noted as a full flavored Roquefort at its best, with a rich creamy texture of English Stilton.
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