Livarot : buy, history, maturing and recipies about this cheese with Cheeseonline shop
Bleu d'Auvergne
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Bleu d'Auvergne
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11.90€ 350g

Its aspect

Smooth, shiny and humid rind. Browny red to dark brown. Delicate and elastic cheese. Lightly strong smell, strong taste.

Its maturing

3 weeks to 2 months. Raw or pasteurized mlk. Adding of the rennet, quick curdling of the milk. Curd cut twice, and then slightly mixed and drained. Turned over a few times. Dried, salted. A few washes. Last wash done with rocou.

Its history

Livarot is one of the oldest dairy productions in Normandy. It has been known about ever since the end of the 17th century, even though this catgory of cheese, of which Pont l'Eveque is also a member, was then called « Angelots », and then « Audelot », due to its region of production, the Pays d'Auge. Later on, it took on the name of Livarot, a small town not far from Lisieux. In the 19th century, it was the most sold cheese from Normandy in France. It is nicknamed « colonel », because of the straps around it.
These straps, called « laîches », are made out of reed, or more commonly, out of paper. It always makes an excellent impression on a cheese platter, but can also be served directly from its wooden box.
It is always produced in its region of origin, the Pays d'Auge and its zone of production is always limited to a few districts in the Calvados and the Orne.

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