Livarot 
Livarot is a soft, pungent washed-rind cheese from Normandy, made with Normande cow's milk and protected by an AOC since 1975. Rings of dried reedmace circle its orange rind, which is why it also goes by the name colonel.
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Key Facts
| Country of Origin | France |
| Specific Origin | Normandy, Pays d’Auge |
| Protection | PDO (1996), AOC (1975) |
| Milk Type | Cow's milk |
| Milk Treatment | Mostly pasteurized; only 12% raw |
| Fat Content | 40% |
| Rind | Sticky, Orangey |
| Texture | Chewy, Melts in the mouth |
| Flavor | Pungent |
| Aroma | Pungent Animalian |
| Colors | Orangey |
| Forms | Cylinder |
| Age | 21 days |
| Rennet Type | Animal |
| Also Known As | colonel |
What is Livarot Cheese?
Livarot comes from the Normandy region of France and takes its name from the commune of Livarot. It has held an Appellation d'origine contrôlée since 1975. Production reached 1,101 tonnes in 1998, down 12.2 percent from 1996.
The cheese is made from Normande cow's milk, and only 12 percent of it is made with raw, unpasteurised milk. The rind is washed, and Brevibacterium linens is used in the fermentation. Its orange colour comes from different sources depending on the maker, often annatto.
A round usually weighs 450 grams (16 oz), though other weights are sold. The shape is cylindrical, and the orangish rind is wrapped in three to five rings of dried reedmace. Some producers use green paper instead. Those rings resemble the stripes on a colonel's uniform, which is where the nickname came from.
The paste is soft and the smell is pungent. After six to eight weeks of refining, Livarot tastes best from May to September, and it is still excellent from March to December.
How Does Livarot Cheese Compare?
The most relevant cheeses to compare Livarot against.
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