Baguette Laonnaise is a soft washed-rind cheese made from cow's milk, in the industrial city of Laon in France. It either has a loaf or brick shape with a glossy, orange-brown crusty rind. The rind is washed with salted water. It is a mellow, pasteurised adaptation of Maroilles. The sticky, ridged, orange-brown rind hides a supple, yet dense interior with tiny holes. It has a pungent aroma and a spicy flavour that sharpens as the cheese ages. This cheese was made after World War II. In the cold fridge, the rind may dry out and the cheese will become quite sour and distasteful to eat. Affinage takes three-four months.
It is best paired with Riesling.