Cheese type Soft cheese with washed rind
	Milk Cow, raw or pasteurized
Livarot Cheese Description Fat: 40 to 45% Cylindrical cheese 11-12 cm (5 in) in diameter 4-5 cm (2 in) deep Sold in wood boxes or unboxed with 3 or 5 thin strips of ribbon or "laiche". The "laiche" is a sort of reed that is dried for 1 to 2 months before being sliced and blanched.	Country France
	Areas of production Normandy
	Other info AOC since 1972

Fabrication process of the Livarot Cheese

5 liters of cow milk are necessary to make a 500 grams livarot.

The milk is collected daily or every other day and kept at less than 4ºC. It is then partially skimmed and left to rest in order to develop the micro flora.

The milk is then heated and rennet is added. The curd that is obtained is cut in big dices, stirred and moulded in a bottom less mould. The cheese is then left to drain. They are turned many times during the day to facilitate the draining process.

The cheese is taken out of mould, washed with salted water and left in a cave for 4 weeks. It is during the ripening process that the rind is colored with roucou (a plant of of South America) to give it that nice orangey color.

Livarot cheese inside out

Anecdotes about Livarot Cheese

The livarot is also called "colonel" because of the 3 to 5 bands of paper or "laiche" that one may see as Colonel's stripes.
It also used to be called the "meat of the poor" in the 19th century because of its nutritive assets.