Maturation: 3-5 months
Cheese Type: unpressed, Uncooked soft cheese with washed rind
From its namesake village where it was first produced, Livarot is one of the oldest cheeses from Normandy. In the 19th century, it was the most popular cheese in Normandy and was dubbed “the poor man’s meat” due to its highly nutritious qualities.
Livarot is washed with brine and annato to create the orange colour and sticky aspect of its rind. Its paste is soft, springy with some little holes, the smell is intense and spicy.
In the mouth, Livarot will reveal some citrusy notes, followed by a rustic taste.
Red wines (Pinot Noir or Gewurztraminer)
White wines (Gewurztraminer)
Ciders (cider brandy from Normandy)
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Cheese Club Team