Livarot (cheese)
The Livarot is a French cheese from Normandy made from raw or pasteurized cow's milk . It originally comes from Livarot , 13 km from the village of Camembert . It falls under the Appellation d'Origine Contrôlée , which specifies the quality requirements for this product and also defines the manufacturing conditions. It has to mature for at least three weeks. During this time it is regularly turned and washed with water or a weak brine.
The Livarot is a cheese that has a very strong taste. When buying the cheese dough should be so soft that your finger sinks into it when you press the cheese. If the cheese smells a little like ammonia , it has already exceeded its optimal ripeness. The same applies if the cheese has sunk too deep in the middle.
Four sizes are approved for trade by the Appellation d'Origine Contrôlée . In its largest form, the cheese weighs 450 grams and is sold in a cylindrical shape with a diameter of 12 centimeters. The smallest legal size is seven centimeters in diameter and is sold as Quart Live Red. It is characteristic of the cheese that it is wrapped with stalks of sedge or strips of paper. Because of this wrapping, he is also known colloquially as "Colonel".
A Tokayer or Pinot Gris late harvest from Alsace goes very well with the cheese . In its Norman homeland, the Livarot is enjoyed with a glass of calvados .
Web links
Individual evidence
- ↑ a b Livarot AOC website of the cheese maker President