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Made in the heart of the Pays d'Auge, Livarot is a soft cheese with a washed rind, sandy to the touch and a beautiful yellow-orange colour. It is a Normandy cheese of character with a pronounced aroma and powerful flavour, reminiscent of smoked charcuterie and animal notes with advanced ripening.
Made in the heart of the Pays d'Auge, the Livarot AOP is an iconic cheese from Normandy.
Its washed rind, slightly sandy, of an intense orange-yellow, houses a soft paste, with a pronounced aroma and intense flavor.
With a taste evoking smoked meats, enriched with typical animal notes of advanced aging, Livarot is often nicknamed "the colonel" because of its 5 bands of rush (braided grass) that traditionally encircle it.
A full-bodied red wine: Cahors, Madiran or Burgundy Pinot Noir
An artisanal amber beer or a dark beer
A dry cider from Normandy to stay true to the terroir
Let it come to room temperature 30 minutes before tasting
Great on country or rye bread
Excellent on a platter of character cheeses, with Pont-l'Évêque or Munster
Net weight:
Made in the heart of the Pays d'Auge, Livarot is a soft cheese with a washed rind, sandy to the touch and a beautiful yellow-orange colour. It is a Normandy cheese of character with a pronounced aroma and powerful flavour, reminiscent of smoked charcuterie and animal notes with advanced ripening.
Made in the heart of the Pays d'Auge, the Livarot AOP is an iconic cheese from Normandy.
Its washed rind, slightly sandy, of an intense orange-yellow, houses a soft paste, with a pronounced aroma and intense flavor.
With a taste evoking smoked meats, enriched with typical animal notes of advanced aging, Livarot is often nicknamed "the colonel" because of its 5 bands of rush (braided grass) that traditionally encircle it.
A full-bodied red wine: Cahors, Madiran or Burgundy Pinot Noir
An artisanal amber beer or a dark beer
A dry cider from Normandy to stay true to the terroir
Let it come to room temperature 30 minutes before tasting
Great on country or rye bread
Excellent on a platter of character cheeses, with Pont-l'Évêque or Munster
