Petit Livarot

K - L

Kokos

Kokos is a relatively new Gouda style cheese introduced to the cheese market. Made with pasteurized cow's milk and enriched with coconut cream, it is a semi-firm cheese with a nutty flavor and sweet coconut undertones. It is cooked and pressed to achieve a smooth consistency and rich flavor.

Country: Holland
Region: North Holland
Texture: Semi-Firm
Type of Milk: Cow
Aging Time: At least 2 Months
Pasteurized: Yes


Lagrein

The Lagrein wine flavored cheese is produced with the pure pasteurized mountain milk in the Alto Adige Region in northern Italy. Made according to the traditional methods handed down through generations, it is characterized by irregular cracks and cured with the Lagrein wine. The cheese has a creamy and elastic texture with a nutty flavor and accent flavors of wine and spice.

Country: Italy
Region: Alto Adige
Texture: Semi-Soft
Type of Milk: Cow
Aging Time: At least 60 Days
Pasteurized: Yes

Livarot

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.

Country: France

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