Livarot Aop cheese

LIVAROT AOP selection Marie-Anne CANTIN. Livarot is one of the oldest Norman cheeses. HAS At a time when meat was very expensive, Livarot was the "poor man's meat". The rind of Livarot is tinted with roucou powder; however, the natural red ferment rises spontaneously during ripening through successive washes of the cheese in salt water. It's a powerful cheese. A good Livarot has a firm texture and melts in the mouth. All these qualities make it an excellent cheese, which I recommend you enjoy with cider. I suggest you serve it at a dinner on a Normandy platter, presenting a Camembert, a Livarot and a Pont-l'Evêque.About 500 gr For you, the cheeses are refined in our cellars with daily care in order to delight your taste buds. The weight of all individual cheeses can therefore vary depending on the ripening.