Cheese - Livarot

DESCRIPTION

This washed-rind cheese was born in a monastery on the coast of Normandy.  Despite its pungent aroma it has a creamy and smooth texture.  Taste-wise it's nutty with hints of lemon.  Each brine-washed wheel is wrapped with 5 strips of spruce and aged for 2 months in underground cellars.  To learn more about Livarot click here!

 

ORIGIN

France

 

MILK TYPE

Cow

 

RAW MILK OR PASTEURIZED?

Pasteurized

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

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• Pairings - honey, crackers, grapes, dried figs and marcona almonds.

 

SUBSTITUTES

Reblochon or Taleggio

 

INGREDIENTS

Pasteurized cow milk, salt, rennet, cheese culture, annatto