Pasteurized Cow *Unpasteurized milk may be used in countries where it is allowed*
Named after a village in Normandy, Livarot is a pungent cheese meant to be eaten when ripe. During the aging process, the rind is washed with annatto (from the achiote tree), which is a bit peppery in taste and used as a red food coloring agent.
Not for the faint of heart, this cheese can get quite smelly, but its rich, creamy pate makes it oh-so delectable if you can handle it. Sweet fruits such as apples or pears are a perfect pairing with Livarot because they cut the saltiness and slight spiciness of the cheese.
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