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Topic: Livarot cheese

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	Norman cheeses : the livarot
		Probably one of the oldest Norman cheeses with the Neufchatel and the Pont l'Evêque, it comes from the countryside around Livarot, a small village (2700 inhabitants) in the Auge country.
		In 1693, J.B. Pommereu de la Bretesche evoked the cheeses produced in that country the "angelots" that were commonly eaten in Paris and that are, depending on the historians, the ancestors of the Livarot and the Pont-L'Evêque.
		The "Mignot", a cheese produced in the Vimoutiers country side is close to the Livarot..
	www.fromages.org /fdn/fdn_livarot_en.html (400 words)

	NationMaster - Encyclopedia: Livarot cheese
		As the cheese began to melt and run with a crisp, golden texture, he scraped the melting cheese, and found the taste to be especially intense and flavorful.
		Livarot is a strong tasting cheese with a prominent, frank flavor.
		Livarot is bound with five straps which, in the past, were made with willow wood and are now cut in rush or paper.
	www.nationmaster.com /encyclopedia/Livarot-cheese (561 words)

	The Cheese Diaries
		The cheese is made by Highland Fine Cheese Co. Ltd/Strathdon Blue The cheesemaker is Rory Stone, son of Susannah Stone, a descendent of The MacDonald, Lord of the Isles.
		It makes a range of cheeses (many to ancient receipes such as Caboc which is said to be made from a receipe used in the Sixteenth Century by a family ancestor Mariota de Ile, daughter of The MacDonald, Lord of the Isles).
		Like the cheese, the label is not afraid to make a statement, though some may find that statement too quaint or ridiculous, and not suitable for a cheese of that caliber.
	www.cheesediaries.com (9310 words)

	Livarot cheese
		Livarot is a French cheese of the Normandy region, originating in the commune of Livarot, and protected by an AOC since 1975.
		It is a cheese containing cow's milk, with soft paste with washed crust, of orange color.
		It is sold in a cylindrical form, with ringed bands of paper of green color and an average weight of 450 grams.
	www.starrepublic.org /encyclopedia/wikipedia/l/li/livarot_cheese.html (115 words)

	[No title] (Site not responding. Last check: )
		This triple creme cow's milk cheese from the Ile-de-France region of France is aged until the rind develops beige tones and the inside virtually collapses when cut.
		From the Normandy region of France, this cow's milk cheese ' distinctive feature is that it is bound with strips of bright orange raffia or paper.
		Livarot is know as "the Colonel" because the wrapping is reminiscent of a Colonel's stripes.
	www.wamc.org /cheeseandwine.html (339 words)

	St. Paul Pioneer Press \| 11/09/2006 \| Livarot: a frail traveler that tastes robust
		I've had some disappointing Livarots — cheeses with a sticky texture and little or no aroma or flavor, as if they died in transit.
		A cylindrical cheese, Livarot is made in a range of sizes, from about 9 ounces to about 3 pounds.
		A sticky cheese has probably been in a wrapper too long and is unable to breathe.
	www.twincities.com /mld/twincities/living/15961315.htm (426 words)

	Livarot - french cheese (Site not responding. Last check: )
		Livarot is one of the oldest cheeses made in Normandy.
		Together with Pont-l'Evêque, it claims to be a descendant of Angelot, the cheese quoted in the Romance of the Rose written by Guillaume de Lorris in 1260.
		And in the 19th century, Livarot was probably the most frequently consumed cheese in all of Normandy.
	www.france-gourmet.fr /Cheese/Livarot.html (302 words)

	Livarot cheese - Fabrication process and anecdocte
		The cheese is taken out of mould, washed with salted water and left in a cave for 4 weeks.
		It is during the ripening process that the rind is colored with roucou (a plant of of South America) to give it that nice orangey color.
		The livarot is also called "colonel" because of the 3 to 5 bands of paper or "laiche" that one may see as Colonel's stripes.
	www.911cheferic.com /main/newsletter/Article_template.asp?id=21&seq=1 (240 words)

	Past Newsletters
		Cheese should be wrapped in foil or wax paper and stored in the vegetable compartment, or a large Tupperware container.
		Cheeses are like videotapes, only much smellier; they will melt on the back seat of your car on a hot day.
		Though it is still true that given the choice between a raw milk cheese and a pasteurized one of the same variety we will always select the raw, it can be said that there are many wonderful pasteurized cheeses in their own right.
	www.denvertruffle.com /oldnewsletters.htm (3545 words)

	Livarot Cheese : livarot
		Livarot, cheese AOC since 1972, appears on the tables of Normandy for the first time at the XVIIth century.
		It owes its name from the small town of Livarot in the Pays d'Auge, where it is manufactured, between two departments, Orne and Calvados.
		Soft cheese, cow's milk and crust known as washed, its marked savour and its inimitable taste make of it a required host of the plates of the experts.
	www.aftouch-cuisine.com /en/livarot-22.htm (145 words)

	Livarot Cheese "The Colonel"
		Named after a village in Normandy, Livarot is one of the oldest cheeses in the region.
		Livarot is circled by five straps of rush leaves or paper that prevent the cheese from collapsing during maturing.
		The cheese is washed with salty water and turned regularly during the maturing process.
	www.wallywine.com /m-1837-livarot-cheese.aspx (160 words)

	Livarot Cheese and Wine Pairing - WineFetch Wines
		Its rind is encircled with straps of paper that prevent the cheese from collapsing during maturing.
		A young, soft cheese that becomes runny at room temperature, Livarot is a true gourmet item in the French tradition.
		Chardonnay: The buttery richness, full flavors of the cheese matches well with bright fruit and elevated acids of the wine.
	www.winefetch.com /cheese-pairings/Livarot (184 words)

	Livarot Cheese - Buy cheese from around the world - Livarot Cheese
		Our gourmet food and gourmet cheese partner, igourmet has traveled the world searching for unique gourmet cheeses and foods, such as Livarot Cheese.
		Livarot Cheese was selected for its uniqueness and distinct flavor.
		With this said, we highly recommend Livarot Cheese and we are confident that you will find this gourmet speciality especially unique and delicious!
	www.marketsharebuilders.com /cheese/livarot-cheese.htm (306 words)

	Livarot (cheese) at AllExperts
		Livarot is a French cheese of the Normandy region, originating in the commune of Livarot, and protected by an Appellation d'Origine ContrÃ´lÃ©e (AOC) since 1975.
		It is a soft, pungent, washed rind cheese made from cow's milk.
		It is sold in cylindrical form with the orangish rind wrapped in 3 to 5 rings of dried bullrush (Typha latifolia).
	en.allexperts.com /e/l/li/livarot_(cheese).htm (218 words)

	The Cigar Journal
		The Petit Livarot is a semi-soft cow's milk cheese with a washed rind, and takes its name from its town of origin, Livarot.
		Upon slicing into the cheese I note that the flesh is a deep, creamy yellow color, and that it put up little resistance to the knife.
		Texture of the cheese in the mouth is incredibly smooth; the feel of the thin rind is hardly distinguishable from the flesh.
	cigarjournal.blogdrive.com /archive/21.html (620 words)

	Livarot, Artisanal Cheese
		Livarot hails from the Normandy region of France and is easily distinguished by its strong, aromatic pungency and the five bright orange strips of raffia or paper binding its edge and helping keep its form while ripening.
		The raffia also lends Livarot its alias of "the Colonel." Here at Artisanal Premium Cheese, we finish the maturation process over an additional three weeks by washing the cheese in Calvados.
		Livarot is a soft, washed-rind beauty that can be challenging yet mouth-watering and absolutely delicious.
	www.artisanalcheese.com /prodinfo.asp?number=PC-10318 (111 words)

	Livarot Cheese-France: French Cheese Guide
		The straps of Livarot are reminiscent of a uniform's stripes, giving the cheese its nickname "The Colonel".
		Livarot making: Livarot is circled by five straps of rush leaves or paper that prevent the cheese from collapsing during maturing.
		The cheese is washed with salty water and turned regularly during the maturing process.
	www.cheese-france.com /cheese/livarot.htm (191 words)

	Livarot cheese (Site not responding. Last check: )
		Livarot is a French cheese of the Norman region, originating in the commune of Livarot, and protected by an AOC since 1975.
		This mild blue cheese spread complements the turkey in these sandwiches.
		I make this every New Year's Eve and it is often on the menu throughout the rest of the year as well.
	www.serebella.com /encyclopedia/article-Livarot_cheese.html (807 words)

	Fromages.com - The Best of French Cheeses -
		Once cooked, cut carefully the top and take out the inside of the potato; operation delicate as the potatoes are hot.
		Scrape of the rind of the Livarot and cut into small dice.
		Mix the inside of the potatoes with the cheese and refill the skins.
	www.fromages.com /recettes_detail.php?id_recette=78 (120 words)

	livarot cheese - gourmet cheese, french cheese, gourmet food
		This small cheese from Normandy's Pays d'Auge is certainly a qualifier for the top ten most pungent French cheeses.
		Livarot is known as "the colonel" because of the five strips of raffia which are wrapped round it to stop bulging.
		Similar cheeses are Epoisse, Munster and Pont l'Évêque.
	www.cheeseline.com /Products.aspx?PId=100439&CId=1 (263 words)

	Livarot Cheese Glossary Term
		One of the oldest of French cheeses, traditionally this cheese was very pungent, providing an aroma that may have been objectionable to some.
		Livarot is typically aged for several months and is covered with an orange colored, annatto washed rind that ferments and darkens with age, which contributes to increasing the aroma.
		Livarot goes well with crackers, hearty breads dark beer or ales, and robust red wines.
	www.recipetips.com /glossary-term/t--38037/livarot-cheese.asp (172 words)

	Livarot Cheese - Glossary from CHI-CHI'S (Site not responding. Last check: )
		Currently however, the cheese still is aromatic but somewhat less than in years past.
		Golden tan in color, the paste of this cheese is not particularly elastic, but instead is creamy and only slightly springy with small holes throughout.
		Generally, this cheese is aged for several months and when served it provides a slightly salty and nutty flavor that has overtones of a cured beef.
	chichissalsa.com /glossary.asp?id=38037&catitemid= (212 words)

	Livarot Flavored with Calvados and Poppy Seeds
		Livarot is a cheese representative of the Normandy region.
		This French dish employs this special cheese from the well-known agricultural area of Normandy, France, and is made using a microwave oven.
		Cut the top part off the Livarot (it will be used as a cover later), hollow out the cheese, being careful not tear the wall.
	www.tec-tsuji.com /recipe2002/chef/cf0031/index.html (381 words)

	Shop For Petit Livarot AOC Cheese (Site not responding. Last check: )
		An ancient cheese of normandy, created by monks, it takes its name from the town of Livarot.
		These were originally pieces of a sedge grass to help the cheese keep its shape but are now pieces of orange-colored paper.
		Typical of washed rind cheeses, Livarot is not for the meek.
	www.shopforcheese.com /productdetails/productdesc_54.htm (100 words)

	French Cheese Guide at Cheese France
		These french cheeses tell more about the history and region of the cheese, cheese classification in France, cheese-making, tasting and more.
		Cheese-France is the introductory guide to cheese in France.
		About 30 French cheese pages are packed with information about French cheese regions, cheese-making, classification in France, French cheese tasting and shop.
	www.cheese-france.com (82 words)

	FoodTale: CHEESE
		Cheese was mankind's first and best fast food--and has come, over time, to be called the Food of the Gods.
		Generally poor for cooking purposes, these superb cheeses retain about 45% moisture and are ripened and brought to full flavor either through the action of mold (actually a penicillin mold) or by the action of bacteria.
		They include cheeses that are unripened, mold ripened, and bacteria ripened.
	www.soupsong.com /fcheese.html (1982 words)

	Fromages.com the best of French Cheeses (Site not responding. Last check: )
		As from the 15th of November 2006, France-Gourmet.com and Fromages.com has agreed to combine their services in offering Traditional Gourmet French cheese to their respective clients.
		Exceptional French cheeses with a 24 hour service by Fedex to most parts of the world.
		Therefore, as from now any orders placed will be processed by fromages.com offering the same service as you have come to expect from our company.
	www.fine.france-gourmet.com /Cheese/Cheese/Livarot.html (121 words)

	The Cheese Fair
		David Martin, invited on the Fair this year, was introduced in the Order of the Brotherhood of the Livarot’s Knights, with the mission to introduce the Livarot in his “cuisine”.
		This year, the 14th edition of the Cheese Fair was, as usually, a big success, draining during the two days a crowd of visitors enjoying the animations.
		Competition of the most beautiful Norman cow, auction of young cows, tasting of the products of the soil, march of the Brotherhoods, cycle race, fanfare, competition of the biggest eater of Livarot cheese, gastronomy with the realisation of the first Livarot pie, fireworks and ball, everything was combined to satisfy all the visitors.
	perso.orange.fr /o.t.s.i.livarot/cheese_fair.htm (184 words)

	Teagasc - Biodiversity and anti-listerial activity of surface microbial consortia from Limburger, Reblochon, Livarot, ...
		These cheeses are characterised by the development of a mixed microflora of yeast and bacteria on the surface of the cheese which gives it its characteristic, red, glistening (hence, the name "smear") colour, and by an increase in the pH of the surface layer during ripening.
		To identify and characterize the major yeast and bacteria present on the surface of 5 cheeses [Limburger (Germany), Reblochon (France), Livarot (France), Tilsit (Austria) and Gubbeen (Ireland)] at different stages of ripening with the ultimate aim of determining the diversity in the microorganisms that are present
		Determination of the population dynamics of bacteria and yeast during cheese ripening.
	www.teagasc.ie /research/dprc/smearcheese.htm (1236 words)

	Gourmet Cheese Store, Imported Cheeses, Italian Cheese, Bree Cheese, Cheddar Cheese
		Visit our advanced fine cheese speciality search page for a detailed list of cheeses to look from.
		Friends and family will also enjoy trying cheese they've never had before, or you can buy your favorite type of cheese or cheese spread for yourself.
		Chances are if a cheese is imported it is in one of our stores.
	www.dibruno.com /cheese-start.html (388 words)

	Cheese Supply - Cheeses, Cheese Making and Cheese Supplies and Cheeses Accessories
		Cheese Supply - Cheeses, Cheese Making and Cheese Supplies and Cheeses Accessories
		Cheese connoisseur's 80 lb Wheel Of Parmigiano~Reggiano "Vacche
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