Normandie Archives | Cheese Atlas

Livarot (Le Colonel)

Cheese Atlas — Sat, 26 Feb 2022 04:09:34 +0000

Livarot is a soft washed rind cheese that originates from Normandie in the north of France.

The locals affectionately call it “Le Colonel” because of the sedge strips that are traditionally wrapped around it.

Where does Livarot come from?

The production of Livarot is limited to the region of Normandie in the north of France. Actually, the cheese derives its name from the town of Livarot in the Calvados department.

Moreover, the AOP dictates that cheesemakers can only use the milk of Normande cows. And they can use both thermised and pasteurised milk.

How Livarot is made

The AOP strictly regulates what ingredients can be used to make Livarot. As such, artisans can only add rennet, cultures of bacteria and yeast, mould, salt and Calcium Chloride.

Once the milk has curdled, the cheesemaker cuts the curd into 2cm granules. Afterwards they transfer the curd to the moulds.

After 24 hours, they can either rub the wheels with dry salt or put them in a salt water bath for a further 48 hours.

The iconic sedge strips

Wheels of Livarot are matured for a minimum of 21 days. At the start of maturation, the cheesemaker wraps each individual wheel in 3-5 strips of sedge (sharp grass that grows near the marshes).

Back in the day, artisans used the strips of sedge to prevent to cheese from collapsing on itself. Presently, the strips are used exclusively for aesthetic reasons.

Regularly washed during maturation

During the 3-5 weeks of maturation, the affineur washes each wheel of cheese in a solution that contains salt water, cultures and annatto.

As a result, the cheese develops an orange rind that is a little bit stick and has a very robust aroma.

What Livarot tastes like

At 21 days, Livarot develops a soft paste under its potent rind. As the cheese ripens, its straw coloured paste softens and tiny eyes form throughout.

Overall, the flavour of the cheese is savoury and fresh, with floral notes of straw, hay, animal and smoke.

How to serve Livarot

Unsurprisingly, the best pairings here will be a robust Amber Ale, sweet Calvados or red wines like Pauillac and Pomerol.

Besides, this traditional washed rind has enough going on to be enjoyed with only a warm crunchy baguette.

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Camembert de Normandie: The Real One

Cheese Atlas — Thu, 16 Dec 2021 08:45:40 +0000

Only in Normandie

Camembert de Normandie is a soft raw cow’s milk cheese that originates from Normandie, in the North of France. Its origins date back to the late 1700’s.

Actually, whilst the name Camembert can be used by cheesemakers around the world, Camembert de Normandie is a protected name that is reserved exclusively for cheeses made according to strict specifications in the Normandie region.

Moreover, the AOP dictates that cheesemakers can only use raw milk from Normande cows to make this cheese.

How Camembert is made

After adding rennet to the milk, cheesemakers do not cut the curd so as to preserve moisture. When ladling the curd, they use deep ladles with no perforations.

Afterwards, they gradually fill the moulds, one ladle at a time, over the course of four hours. This process, coupled with light pressing under a metal plate, creates a densely textured young cheese.

Camembert vs Brie

Also, each wheel of Camembert has to be around 10 cm (4 in) in diameter and 3 cm (1 in) in thickness, weighing around 250 g (0.5 lbs). As a result, Camembert matures much faster than larger cheeses such as Brie.

In addition to this, Camembert has a slightly firm texture and a fat content lower than 50%. On the palate, it tends to exhibit pronounced earthy notes of mushroom, truffle and even wet hay.

How to pair Camembert de Normandie

Camembert pairs beautifully with a Normandie Cider or a light red such as Beaujolais. Add in some crackers and hazelnuts and you are set!

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Le Conquérant Pont-L’Evêque

Cheese Atlas — Wed, 27 May 2020 01:20:08 +0000

Follow your nose

Le Conquérant Pont-L’Evêque is a washed rind cheese made in Normandie, France. It is selected by Will Studd for export. Since 1996, the AOP has granted this traditional French cheese a protection of origin stamp.

Moreover, this historical cheese dates back to the 13th century when it was known as d’Angelot. Over time, it has evolved with slight modifications to the recipe and shape. Nowadays, it takes its current name from the small town of Pont-L’Evêque.

Washed in brine for 6 weeks

When young, this soft cheese is quite similar to Camembert. However, during the maturation process, the affineur regularly washes each each in brine for up to 6 weeks. As a result, a white-orange edible rind forms around the pâte and imparts a full-bodied aroma and flavour.

Pont L’Evêque is wrapped in waxed paper and stored in a poplar wood box. Furthermore, the box provides the perfect microclimate for further maturation and development.

Once ripe, this AOP cheese will have a soft fudgy centre and a rich creamy finish. Both the flavour and aroma palette are reminiscent of the Normandie countryside.

How to pair Le Conquérant Pont-L’Evêque

Enjoy this robust cheese with a full bodied Grenache or Syrah or with a glass of Cider.

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