Origins of french Livarot

Did you know that “Colonel” is commonly used when speaking about Livarot cheese?
Nowadays used for decorative purposes, Livarot is surrounded by five bands that originally helped during the ripening process to keep its shape. It is therefore nicknamed the Colonel in reference to this military rank represented by 5 bands.

Made in the heart of the Pays d’Auge, exclusively from Normandy cow’s milk, Livarot is a washed-rind soft cheese easily recognizable by its round shape and famous reed strips. Distinguished by the power of its aromas, it is sold in different heights and weights through distinctive names: “Grand Livarot”, “Livarot”, “3⁄4 Livarot” and “Petit Livarot”.

Both AOC (Appellation d’Origine Contrôlée) and AOP (Appellation d’Origine Protégée) certified, Livarot production is strictly regulated to ensure constant quality cheeses through traditional methods. Its renowned orange rind and strong aromatic profile are achieved through a specific ripening process involving cheese care such as washing, brushing, turning and selected flora including Debaryomyces hansenii, Staphylococcus xylosus, and Brevibacterium spp.

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