Livarot is from the Calvados region and is probably one the oldest cheeses of Normandy. It can be easily identified by the 3 to 5 strands of straw wrapped around it. The uniform look given by the straw led Livarot to become known as “The Colonel”. As is the case with many cheeses, especially true in Normandy, Livarot was a product made with the remaining milk from butter production, which has always been one of Normandy’s biggest dairy productions.
Livarot is made with Normande cow’s milk. The curd is drained for 24 hours, and then the cheese is dried for 48 hours. The cheese is matured for 21 to 35 days, during which it is washed frequently with a brine, and in some cases a natural colouring called rocou. The rind is orange and sticky, while the paste is yellow. On the nose it is pungent, and the on the palate it is strong with earthy and bitter notes.
Goes great with a hoppy beer!
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