The Livarot is a French cheese from the normandy, which of raw or pasteurisierter cow's milk one makes. It falls under the Appellation d'Origine which fixes the quality requirements to this product and specifies also the manufacture conditions. So the break must be cut and kneaded with the production, so that the whey separates particularly easily. It must mature at least three weeks. It is regularly turned in this time and washed with water or a weak Salzlake.

The Livarot is a cheese, which has a very strong taste. With the purchase the cheese paste should be so soft that when pressing on the cheese of the fingers in it sinks. If the cheese smells somewhat after ammonia, it already exceeded the optimal ripe one. Same applies, if the cheese in the center sank too deeply.

For the trade d'Origine three sizes is certified by the Appellation. In its largest form the cheese weighs 450 gram and in a cylindrical form with a diameter of 12 centimeters is sold. The smallest certified size has a diameter of seven centimeters. Charaktristisch for the cheese is that he tapes with Riedgrashalmen or paper strips is.

The cheese a Tokayer or a Pinot Gris from the Elsass fits very well. In its normannischen homeland the Livarot with a glass of Calvados is enjoyed.

Articles in category "Livarot"

We found here 5 articles.