Livarot

1. History

Livarot, one of Normandy's oldest cheeses, originated in the late Middle Ages in the Pays d'Auge region. Initially known as “Angelot,” it was first mentioned by its current name in 1693 by intendant Pomereu de la Bretesche. Its production boomed in the 19th century with the railroad, earning it the nickname “poor man's meat” for its popularity and nutritional value.

2. Physical characteristics

Livarot is made from raw Normande cow's milk, with a soft paste and washed rind, in a cylindrical shape. Its orange rind, colored with rocou, is sandy and wrapped in 3 to 5 bands of sedge, hence its “colonel” nickname. It measures about 20 cm in diameter, weighs 500 g to 1 kg, and is aged 1 to 4 months.

3. Taste profile

Its blonde, melting paste delivers a bold, terroir-driven flavor with cream and dried fruit notes. It offers animal and spicy undertones, intensifying with longer aging. Perfect with cider or calvados, it impresses with its power and persistence.

4. Production zone and period

Produced exclusively in Pays d'Auge, spanning Calvados, Orne, and Eure departments. It uses milk from local Normande cows fed traditionally. Optimal tasting period is from May to September.

5. Certification

Livarot has held AOC since 1975 and AOP since 1996, ensuring authenticity and terroir linkage. These labels protect its artisanal methods and specific geographic area. About 1300 tons are produced annually.