Livarot
This is apparently the oldest style cheese in Normandy. Originally made by monks, Livarot is washed in fresh water coloured with annatto, which gives its sticky rind a bright orange appearance. Five indentations around its circumference mark the presence of strands of sedge grass that were used to bind it during maturation.
 Livarot The flesh, is actually semi-soft though it does look like it’s trying to run out once cut. It is a pale golden yellow with randomly shaped holes and a soft rubbery texture. It has a very strong cowshed/farmyard smell, with a very robust flavour, somewhere between a Camembert and an Epoisses. If you like strong, stinky cheeses, then this is definitely one to try. |
Purchased from a French cheese stall outside Brighton station.
Reviewed by Nick & Olympia, 2012
(4/5)