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Livarot

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Country: France
Region: Normandy, Livarot
Texture: Washed Rind
Type of Milk: Cow
Aging Time: At least one month
Pasteurized: Both options are available

This cheese is named after the village in Normandy. Livarot is an AOC cows milk cheese with a washed rind and one of the oldest cheeses in France. It is nicknamed the Colonel because wrapped on the outside of the cheese are straps of paper or rush leaves that is reminiscent of a uniforms stripes. The rind is washed in brine and colored with annatto, making it salty, sticky, and aromatic.  The pate has a texture similar to a Brie or Camembert. The cheese as a whole is very strong due to its highly aromatic washed rind. The cheese has a somewhat supple pate with a spicy flavor and a barnyardy, rustic, and herbaceous aroma and is manufactured using raw or pasteurized milk. It is typically aged for 1 to 2 months.

 

Livarot Cheese on Foodista

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