Livarot cheese

A detailed article about Livarot cheese

Livarot cheese

Livarot is a type of cheese that originates from the Normandy region in France. It is known for its strong aroma and distinctive flavor, making it a popular choice among cheese enthusiasts.

History

Livarot cheese has a long history dating back to the 13th century. It was originally produced by monks in the Abbey of Saint-Évroult in the Pays d'Auge area. Over the centuries, Livarot became a staple in the local diet and gained popularity throughout France.

Production

Livarot is made from cow's milk and is classified as a washed-rind cheese. The cheese is typically produced in a cylindrical shape and is wrapped with strips of reed or paper to help it maintain its form during the aging process. The cheese is washed with a brine solution, which contributes to its pungent aroma and reddish-orange rind.

Characteristics

Livarot cheese is known for its strong, spicy flavor and creamy texture. The rind is edible and adds to the overall taste experience. The interior of the cheese is soft and smooth, with a pale yellow color. Livarot is often described as having a "barnyard" aroma, which is a result of the bacteria used in the washing process.

Consumption

Livarot is typically enjoyed as part of a cheese platter or as an accompaniment to wine. It pairs well with robust red wines or cider, which complement its strong flavor. Livarot can also be used in cooking, adding depth and richness to dishes such as gratins and soufflés.

Cultural Significance

Livarot holds a special place in French culinary culture. It is often referred to as "The Colonel" due to the five strips of reed or paper that resemble the stripes of a colonel's uniform. Livarot has been granted Appellation d'Origine Contrôlée (AOC) status, which protects its name and production methods.

Related pages

• Camembert
• Brie
• Roquefort
• Cheddar cheese