LIVAROT

The name “Livarot” appeared for the first time en 1690.

A few years later, Thomas Corneille, brother of the famous tragedian, spoke highly of it. It enjoyed a great boom in the nineteenth century, becoming Normandy ’s most consumed cheese. Its gustative originality and its nutritive powers led the chroniclers of that time to call it “the worker’s meat”.

It was a lowest-fat cheese then and it was necessary to ring it with five reed lashes called “laîches”, which earned it the nickname “Colonel”. Livarot has benefited by the label “Appellation d’Origine Contrôlée” since 1975.

Soil :
Livarot’s label zone is limited to the South of Pays d’Auge natural area, that is a few cantons in Calvados and Orne departments. This traditional cheese production area enjoys rich pasture and a mild humid climate which enables early grazing.

Making :
Livarot is a soft cheese, made with split curd, forced drain. It has washed rind. It was originally made at the farm and sold as it was still fresh so that the maturing process could be achieved by professionals. Five litres of milk and sixty days are necessary to obtain a mature Livarot.

Typical features :
Livarot is quite recognizable thanks to the five reed or paper lashes that ring it. Five size can be found : “Grand Livarot” (large), “Livarot” (medium), “Trois-quart Livarot” (three quarters), “Petit Livarot” (small) and “Quart Livarot” (quarter).

It is at least 40 % fat.

Livarot is a cheese well rendered as a type, with strong smell and taste, which cannot be ignored. It brings an original touch to your cheese-board.

Quality checks :
As for all other types of cheese with the label “Appellation d’Origine Contrôlée”, products from Livarot’s workshops regularly undergo sanitary analyses. Cheeses are tested by experts and rated on shape, look, cheese type and taste.

The consumer is thus ensured that the genuineness of product is combined to the best quality.