Livarot

Region Milk Type Normandie Cow Uncooked, unpressed Fat Grade Affinage 40% AOC 1 to 2 months

 

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About Livarot: Named after a village in Normandy, Livarot is one of the oldest cheeses in the region. The straps of Livarot are reminiscent of a uniform's stripes, giving the cheese its nickname "The Colonel".

Livarot making: Livarot is circled by five straps of rush leaves or paper that prevent the cheese from collapsing during maturing. The artisanal Livarot still follows the ancient making method. The cheese is washed with salty water and turned regularly during the maturing process.

Tasting Livarot: Livarot is a very strong smelling cheese. The full spicy flavour gives the cheese a strong personality. Considered as one of the greatest world cheeses among some cheese lovers.

Tasting advices: Let the Livarot breathes 10 minutes before serving to allow the flavor to develop. Serve as an appetizer with crusty French bread. Serve as a dessert cheese with fruits such as apples, grapes or pears.

Livarot and wine: red Pomerol, Tokay d'Alsace (French Wine Guide)

More French Cheeses: Camembert, Pont l'Eveque

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