Livarot cheese

The Livarot is a French cheese from Normandy, which is made from raw or pasteurized cow's milk. It falls under the Appellation d' Origine, which lays down the quality requirements for this product and the manufacturing conditions shall determine. It must be cut and kneaded in making the breakage, so that particularly easily separates the whey. It shall mature at least three weeks. He is regularly turned in this time and washed with water or a weak brine.

The Livarot is a cheese that has a very strong taste. When you buy the cheese dough should be so soft that when you press the cheese fingers sinking in it. Smells of cheese a bit of ammonia, it has already exceeded the optimum maturity. The same applies if the cheese has sunk too deep in the middle.

For the three trade sizes are allowed by the Appellation d' Origine. In its largest form of cheese weighs 450 grams and comes in a cylindrical shape with a diameter of 12 centimeters. The smallest permitted size has a diameter of seven centimeters. It is characteristic of the cheese that he is wrapped in sedge stems or strips of paper. Because of this wrapping it is colloquially known as " Colonel ".

To the cheese a Tokay Pinot Gris or a late harvest from Alsace fits very well. In his Norman home of Livarot is enjoyed with a glass of Calvados.

• French Cheese