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Livarot AOC
Livarot AOC
General information: Origin: Normandy Cheese group: Soft, washed-rind cheeses Milk type: Cow's milk Strength: Strong Taste: Herb, lightly acidic Fat content: 45% Season: End of spring, autumn and winter
Description: The Livarot has many nicknames. Once given the name "Colonel" because the five bands of green paper that encircle the cheese were reminiscent of a Colonel's stripes.
In the 19th century it was known as "meat of the poor" because at this time it was the most consumed cheese among both the rich and the poor in its homeland, Normandy.
Over the years, the production method has remained largely unaltered. Even today, it is washed with salt water and rotated three times during the ripening process, which takes at least three weeks. The officer's stripes, which were once leaves or grass, support the cheese, keeping it in its cylindrical form.
Cheese gourmets prefer Livarot to be well ripened, because the more it matures the more pungent the flavour. When purchased, the dough should be so soft, that a finger can sink into it. If it smells like ammonia, then the cheese has already crossed the optimal degree of maturity.
Suggestions: Cheeseboard
General information: Origin: Normandy Cheese group: Soft, washed-rind cheeses Milk type: Cow's milk Strength: Strong Taste: Herb, lightly acidic Fat content: 45% Season: End of spring, autumn and winter
Description: The Livarot has many nicknames. Once given the name "Colonel" because the five bands of green paper that encircle the cheese were reminiscent of a Colonel's stripes.
In the 19th century it was known as "meat of the poor" because at this time it was the most consumed cheese among both the rich and the poor in its homeland, Normandy.
Over the years, the production method has remained largely unaltered. Even today, it is washed with salt water and rotated three times during the ripening process, which takes at least three weeks. The officer's stripes, which were once leaves or grass, support the cheese, keeping it in its cylindrical form.
Cheese gourmets prefer Livarot to be well ripened, because the more it matures the more pungent the flavour. When purchased, the dough should be so soft, that a finger can sink into it. If it smells like ammonia, then the cheese has already crossed the optimal degree of maturity.
Suggestions: Cheeseboard
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