Livarot was probably born in the late Middle Ages, the heart of Normandy. It was a farmhouse cheese, little different from Camembert and Pont-bishop. We then designated all cheese down Norman under the same name : the "Angels.'' This name evolved into "Augelot" term marking the geographical origin of these cheeses, the Pays d'Auge.
As the ripening, the rind becomes smooth and glossy, ranging from reddish brown to dark brown. Its dough is thin, elastic and melts in your mouth, while releasing flavor noted. Refined at heart, he develops a characteristic smell of straw and soil mixed.
|M. grasse :||AOC|
|Poids :||0.55 Kg|