Livarot Coupe

Item #: 23585

From the commune of Livarot situated near Lisieux one of the largest regional markets for these cheeses, this cheese undoubtedly has its origins in the middle ages being cited in the Roman de la Rose by Guillaume de Lorris and Jean de Meun en 1236, and again in those of Bourgueville in 1588. Pommereu de la Bretesche mentions in 1693 that it was commonly consumed in Paris. Thomas Corneille, the brother of Pierre, waxed poetic about it in his Dictionary universal and the Abbot Demolles declared this cheese to be the most renowned of the époque.

In 1877, Livarot purportedly set the record for cheese production when some four and half million of them were purported matured by two hundred local cheese mongers, twice that of Camembert. But its notoriety seemed to wane after that with Camembert being perceived as a more modern cheese. But after receiving an Appellation d'Origine Contrôlée (AOC) in 1975, it has continued to regain ground.

Livarot is a soft, washed rind cheese made from cow's milk, of which only approximately 12% are made with raw unpasteurized milk. The cream is removed from the milk, the curds are divided and kneaded to encourage drainage of the whey and when the wheels are formed, the cheese is washed in either water or light brine and turned regularly. It takes one to two months to mature for artisanal and fermier cheeses. Livarot has an orange exterior pate is sticky and orange, which comes from the natural dye annatto (roucou) from the anchiote tree.

Nicknamed the Colonel for its five laîches or bands, they represent the marking of on the uniform of a French coronel and are usually made of bulrush, raffia or green paper.

According to one source ‘it is both beloved and reviled’ for its intense barnyard aroma, it is extremely pungent. Emile Zola wrote that it was like sulfur in the throat (Le ventre de Paris, 1873). It is ripe when pressed the pâte sinks under the pressure, but it is not elastic, so feels moist and heavy on the tongue and spicy to the taste. Some say the taste is akin to ‘hung meat’, hence it’s being known as the ‘meat of the worker or poor man’s meat'. Made year round

Ingredients

pasteurized semi-skimmed cow's milk cheese, salt, annato, animal rennet, enzymes

• Style: Washed Rind
• Brand: Fromagerie Lavort
• Country: France
• Region: Normandy
• Size: CW 2/1.4#
• Texture: Soft
• Special Order: Yes