Livarot (AOC)

A soft cheese with a brownish-red rind encircled with five thin rush or paper strips and a ivory-coloured paste. Livarot comes from the Calvados. The rind is coloured with Annatto and the cheese is ripened in a warm humid atmosphere, traditionally cellars.The straps of Livarot are reminiscent of a uniform's stripes, giving the cheese its nickname "The Colonel". 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.

Livarot is circled by five straps of rush leaves or paper that prevent the cheese from collapsing during maturing. The artisanal Livarot still follows the ancient making method. The cheese is washed with salty water and turned regularly during the maturing process.

Eat as a table cheese. Livarot is excellent on the cheese board although it is best tasted after milder cheeses.

Cider or Calvados (apple brandy)

White wine: Pinot Gris d'Alsace or, Champagne.
Red wine: a rich California Merlot.

Region:

Basse-Normandie

Cow's Milk

Cylinder of 450g.

Size: 10cm diameter, 5cm high

Taste:Spicy, fullbodied.

Texture: Elastic