|Avg. Fat Content
||1.5kg random weight
|Qty Per Box
This is a strong tasting artisan cheese originally made by village monks in Normandy. It is nicknamed The Colonel because it is bound with straps of rush or paper reminiscent of a Colonel’s stripes. The taste and smell of Livarot have both mellowed over the years but it should be very ripe when chosen. It is still classified as a strong washed rind.
The rind is washed and coloured with annatto and may stick to the fingers. The ripe pate has no elasticity and feels heavy and moist on the tongue with a lovely spicy finish. Affinage takes at least three weeks but is often as long as two months and the cheese is regularly turned and washed in water or brine.
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