Livaro cheese

The birthplace of Livaro cheese is Normandy. This historical area is located in northwestern France. The region includes the territories of Verneuil and Lower Normandy. It is worth noting that Normandy has long been famous for its apple orchards, dairy farms, as well as such famous cheeses as Livaro, Camembert, as well as Pont-l'Evec. The history of Livaro cheese began in the 13th century, and by the 19th century the product had become the most common type of cheese in France.

Remarkably, Livaro cheese for a very long time was called nothing more than "meat of the poor. " Due to its unique features, cheese like Livaro refers to cheeses with red mold. Livaro cheese is made from high quality cow's milk. It is noteworthy that the production of Livaro cheese is subject to seasonality. Livaro cheese is thought to be best produced between early spring and late autumn.

It is worth noting that in the process of producing Livaro cheese, unusual additional ingredients are used, namely sea cane, which is specially grown to produce the product. Since the cheese mass is wrapped in several layers with sea cane, Livaro cheese does not settle during ripening and retains its lush shape.

Interestingly, the second name for Livaro cheese is "colonel. " Livaro cheese received this title thanks to five strips of sea cane that girdle the cheese head. In France, five strips correspond to the rank of colonel, so Livaro cheese is called by military rank. Nowadays, it is quite difficult to find real French Livaro cheese, since in the industrial production of the product there is no need to use sea cane, which is replaced with paper strips.

Since Livaro cheese refers to cheeses with red mold, the process of making the product uses a natural dye obtained from the roku plant, which is native to South America. As a result of the use of the dye during the ripening period of the cheese, Livaro acquires a warm brown hue on the smooth crust. It's this original color of Livaro cheese that sets the product apart from a host of other famous species of French mildew cheeses.

Livaro's cheese flesh takes on a rich golden hue. The taste of Livaro cheese is distinguished by its piquancy and the presence of sharp notes in the aftertaste. It is worth noting that the strength or degree of Livaro's cheese taste increases depending on the ripening period. foodies and special connoisseurs of Livaro cheese prefer a long-aged product or an odorous Livaro.

Such cheese has a soft consistency. Livaro cheese is served as a snack accompanied by high-quality French wines. In addition, Livaro cheese is served for dessert as part of a cheese plate.