Smelly cows: livarot

If you could bottle the smell of a cow shed and turn it into a cheese, you would have livarot. Even its rind has a grittiness about it that is suggestive of the farmyard floor.

It is sometimes known as Le Colonel, because it has three to five strips of raffia or reedmace round it, drawing comparisons with a French army colonel’s uniform.

It is another of the cheeses I discovered on my recent trip to Normandy. Alongside camembert and pont l’évêque, it’s one of the most well-known cheeses of the region.

Or so they say.

I must admit, I hadn’t heard of it before. I think its pungency may be why it hasn’t quite made it internationally on the same scale as its neighbours, except among connoisseurs.

It isn’t a cheese to be enjoyed on its own. Experts reckon it is best served with a glass of calvados. Now you’re talking.

This entry was published on Thursday, 13 February 2014 at 07:42. It’s filed under Food and wine and tagged , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Smelly cows: livarot

  1. Pingback: Rainy days and Sundays: La Cantine de Deauville | A year in Périgord

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