planche-menuburger
Cow's milk
Cow's milk
Raw milk
Raw milk
PDO / PGI
PDO / PGI

Livarot AOP

707793
6 x 500 gr

Soft cheese made from unpasteurised cows milk with a washed rind. Livarot cheese is made according to traditional methods: the curd is kept in 250 litre tubs and smoothed by hand. The cheeses are then stored in ripening cellars where they are washed for 7 weeks in a mixture of brine, with around 2 to 3 washes a week. The careful and regular wash brings out the red bacteria and helps develop the typical flavours of Livarot cheese. Once the rind is formed, the Livarot is wrapped in 5 strands of bullrush, just like in the olden days, to help keep its shape. The bullrush (typha latifolia) is a type of marshy reed that can sometimes grow as high as 2 metres. The bulrushes are gathered and dried in an airy loft for one to three months. Then the leaves are split into strands half a centimetre wide. The strands are boiled for several hours before taking 5 and wrapping them by hand around the Livarot. This original characteristic is what gave it the moniker  the Colonel in reference to h

Cow's milk
Cow's milk
Raw milk
Raw milk
PDO / PGI
PDO / PGI