Livarot (cheese)
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| Country of origin | France | |||
| Region, town | Normandy, Livarot | |||
| Source of milk | Cows | |||
| Pasteurised | Depends on variety | |||
| Texture | Soft washed-rind | |||
| Aging time | 6-8 weeks | |||
| Certification | AOC, 1975 | |||
Livarot is a French cheese of the Normandy region, originating in the commune of Livarot, and protected by an Appellation d'Origine Contrôlée (AOC) since 1975.
It is a soft, pungent, washed rind cheese made from cow's milk. The normal weight for a round of Livarot is 450 g, though it also comes in other weights. It is sold in cylindrical form with the orangish rind wrapped in 3 to 5 rings of dried bullrush (Typha latifolia). Sometimes green paper is also used. Its orange colour comes from different sources depending on the manufacturer. Either Achiote is used, or the bacterim Brevibacterium linens.1,101 tons were produced in 1998, down 12.2% since 1996. Only 12% of Livarot are made from raw, unpasteurized milk. Its period of optimal tasting is spread out from May to September after a refining from 6 to 8 weeks, but it is also excellent from March to December.
