Livarot is an iconic cheese from Normandy, produced in the Pays d’Auge from milk of the Normande breed of cows. It is distinguished by its cylindrical shape wrapped in plant fibers, which earns it the nickname “colonel.” Its washed rind, orange to dark brown, is smooth and shiny, while its soft and supple paste offers a melting texture in the mouth. This cheese develops powerful and distinctive aromas: notes of hay, leather, sulfur, and fermented milk that appeal to lovers of characterful cheeses. Its intensity increases with aging, reaching remarkable aromatic complexity. Livarot is aged between 3 and 8 weeks, depending on the format, and can be made from raw, thermized, or pasteurized milk. It is ideally enjoyed with a dry cider from the Pays d’Auge or a full-bodied red wine. This AOP cheese embodies the richness of the Norman terroir and the ancestral know-how of local cheesemakers.
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Fromagerie Janin
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