Livarot
Livarot, one of the oldest cheeses of the Normandy region, was first manufactured as early as in the middle of the 12th century, probably by monks who passed their know-how on to farmers. Named after a small town in the Auge valley it was nicknamed "Colonel" because of the five bulrush leaves in which it is wrapped and which are reminiscent of the stripes a colonel wears on his uniform. It was also called "meat of the poor" because it was a nutritious staple food for French workers in the 19th century.

Production
In addition to industrial versions there are artisanal versions based on raw skimmed evening milk and full morning milk. The cheese is aged in warm, humid cellars and washed with water or mild brine colored with rocou and turned regularly for 1-2 months. In addition to normal size the AOC regulations permit three smaller sizes.

The delight
Livarot has an intensive odor and is piquant in flavor. Before serving it should be allowed to breathe for a minimum of 10 minutes. The body is moist and soft, and the color and the flavor correlate with season and maturity. Serve with bread and white wine, e.g. Pinot Gris d'Alsace.

Milk:	Cow
Fidm:	40 %
Family:	Washed-rind cheese
Origin:	Manche region in France
Size:	approx. 500 g
Flavor:	Discreet flavor, mildly earthy
Specialty:	Connoisseurs call it Colonel due to the 5 rings of dried bulrush in which it is wrapped. Its color is achieved by coloring with annatto