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Livarot (cheese)
Encyclopedia
Livarot is a French cheese of the Normandy
region, originating in the commune of Livarot
, and protected by an Appellation d'Origine Contrôlée
(AOC) since 1975.
It is a soft, pungent, washed rind cheese
made from cow's milk
. It is both beloved and reviled for its earthy aroma, which has been described by some as reminiscent of feces or "barnyard". The normal weight for a round of Livarot is 450 g, though it also comes in other weights. It is sold in cylindrical form with the orangish rind wrapped in 3 to 5 rings of dried reedmace (Typha latifolia
). For this reason, it has been referred to as 'colonel', as the rings of dried bullrush resemble the stripes on a colonel's uniform. Sometimes green paper is also used. Its orange colour comes from different sources depending on the manufacturer, but is often annatto
. The bacterium Brevibacterium linens
is employed in fermentation. Production in 1998 was 1,101 tons, down 12.2% since 1996. Only 12% of Livarot are made from raw, unpasteurized milk. Its period of optimal tasting is spread out from May to September after a refining from 6 to 8 weeks, but it is also excellent from March to December.
Normandy
Normandy is a geographical region corresponding to the former Duchy of Normandy. It is in France.The continental territory covers 30,627 km² and forms the preponderant part of Normandy and roughly 5% of the territory of France. It is divided for administrative purposes into two régions:...
region, originating in the commune of Livarot
Livarot
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, and protected by an Appellation d'Origine Contrôlée
Appellation d'Origine Contrôlée
Appellation d’origine contrôlée , which translates as "controlled designation of origin", is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut National...
(AOC) since 1975.
It is a soft, pungent, washed rind cheese
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
made from cow's milk
Milk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
. It is both beloved and reviled for its earthy aroma, which has been described by some as reminiscent of feces or "barnyard". The normal weight for a round of Livarot is 450 g, though it also comes in other weights. It is sold in cylindrical form with the orangish rind wrapped in 3 to 5 rings of dried reedmace (Typha latifolia
Typha latifolia
Typha latifolia is a perennial herbaceous plant in the genus Typha. It is found as a native plant species in North and South America, Europe, Eurasia, and Africa...
). For this reason, it has been referred to as 'colonel', as the rings of dried bullrush resemble the stripes on a colonel's uniform. Sometimes green paper is also used. Its orange colour comes from different sources depending on the manufacturer, but is often annatto
Annatto
Annatto, sometimes called roucou or achiote, is a derivative of the achiote trees of tropical regions of the Americas, used to produce a yellow to orange food coloring and also as a flavoring...
. The bacterium Brevibacterium linens
Brevibacterium
Brevibacterium is a genus of bacteria of the order Actinomycetales. They are Gram-positive soil organisms. It is the sole genus in the family Brevibacteriaceae....
is employed in fermentation. Production in 1998 was 1,101 tons, down 12.2% since 1996. Only 12% of Livarot are made from raw, unpasteurized milk. Its period of optimal tasting is spread out from May to September after a refining from 6 to 8 weeks, but it is also excellent from March to December.