Ringed with strands of sedge from the rushes that grow in the region, these 5 plant cords have earned him the nickname Colonel.
Normandy, with its rich bocage meadows, is an ideal place for generous cheeses. The region boasts a number of famous PDOs, including Livarot, even if, as is too often the case, the Appellation mixes artisanal and industrial products.
In the hills of the Pays d’Auge in Calvados, the fromagerie de la Houssaye still produces artisanal Livarot. She collects milk from their Normandy cows, which are fed only grass and hay, not silage, which has become the all-too-common norm, resulting in poor-quality milk.
Ringed with strands of sedge from the rushes that grow in the region, these 5 plant cords have earned him the nickname Colonel. Round and fairly high, the crust is striated and ranges from ochre to brick. Like all washed rinds, it requires a moist, warm cellar to mature properly. Its nose exudes scents of dried hay, although it sometimes takes a wilder turn. The paste is a beautiful straw yellow, scattered with small openings. The taste remains mild for a cheese in this family, but if it’s aged for a long time, leathery notes dominate, making it a fuller-bodied cheese.