Livarot

What is Livarot?

Livarot is a soft cheese originating in the Normandy region of France. It is made using Normande cow's milk and undergoes a washing process for its rind. The cheese typically weighs around 450 grams and is shaped into a cylinder. Its most distinctive feature is the orangish rind, which is bound by three to five rings of dried reedmace. These bands give the cheese its nickname, Colonel, because they look like the stripes on a military uniform. Sometimes green paper is used instead of the natural plant material. The bright colour often comes from annatto added during production.

Where does Livarot come from?

This cheese hails from the commune of Livarot in Normandy. It holds an Appellation d'origine contrôlée (AOC) status, a French certification protecting its name and origin, granted in 1975. The AOC ensures that the cheese is produced in the designated area following traditional methods. It is considered one of the oldest cheeses from the Normandy region, maintaining a long-standing local history tied to the specific town that shares its name.

What does Livarot taste like?

Livarot is known for being pungent and savoury. The washed rind contributes to a strong aroma and a distinct taste profile. The texture remains soft throughout its life. The flavour develops as the cheese ages over its six to eight week refining period. While best enjoyed between May and September, it remains excellent until December. The use of Brevibacterium linens bacteria during fermentation helps create its characteristic smell and orange hue.

How Livarot is made

Producers start with Normande cow's milk. The curd is formed into cylindrical shapes weighing approximately 450 grams. The rind is washed during ripening, a process that encourages bacterial growth. Brevibacterium linens is used to ferment the surface, creating the orange colour. Annatto may also be added for colour. After six to eight weeks of aging, the cheese is wrapped in dried reedmace strips. Only a small portion, about 12 percent, is made from raw unpasteurised milk; the rest uses pasteurised milk.

How Livarot is eaten and cooked

Livarot is primarily eaten on its own or served on a cheese board. Its soft texture and strong flavour make it suitable for snacking. It can be paired with bread or fruit. Because of its pungency, it is often enjoyed in moderation. The cheese is not typically used for melting in cooking due to its delicate structure. It is best served at room temperature to allow the aromas to fully develop for the taster.

Livarot through the day

This cheese fits well as a snack or part of a cheese board. It is commonly served after the main course as part of a cheese selection. The strong flavour makes it a memorable addition to a meal. It is not typically associated with breakfast or dessert. The optimal tasting window from spring to early autumn aligns with casual dining and social gatherings where cheese is the focus.

Livarot in the world's kitchens

Livarot is a staple of French cuisine, specifically from the Normandy region. It represents the traditional dairy products of this area. The use of Normande cattle highlights the local agricultural practices. In France, it is recognised as a protected regional specialty. The cheese reflects the culinary identity of Normandy, distinguishing itself from other French varieties through its unique wrapping and pungent character.

Faith and ritual

There are no specific religious associations or rituals linked to Livarot in the provided information.

Livarot at celebrations

The cheese does not have specific festival or wedding associations listed. However, its peak season from May to September suggests it is enjoyed during warmer months when social gatherings and outdoor eating are common. It is a regular part of local food culture rather than a special occasion item.

Custom and folk tradition

The practice of wrapping Livarot in reedmace is a long-standing tradition. This method was originally used to keep the cheese moist and prevent it from drying out during transport. The nickname Colonel stems from the visual resemblance of the bands to military stripes. This folk custom has become an iconic part of the cheese's identity, making it instantly recognisable.

Buying, keeping and serving Livarot

Keep Livarot wrapped in its original bands or parchment paper in the refrigerator. Consume it within a few days of opening to enjoy its peak flavour. The cheese is best served at room temperature to enhance its aroma. Avoid freezing as it can alter the soft texture.

Protection and trade

Production figures from 1998 show 1,101 tonnes were made, a decrease of 12.2 percent since 1996. The AOC protection since 1975 regulates its production and sale. The cheese is sold under its protected name in France and potentially exported. The specific manufacturing details regarding raw versus pasteurised milk are strictly controlled under the certification.

Questions people ask about Livarot

Good reading and sources

• Livarot cheese on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos and video
• Wikidata recordOpen data