Normandy · France
Livarot.
Livarot hits with an assertive barnyard funk and peppery bite that demands attention—this is a washed-rind cheese that doesn't whisper. Beneath the pungent exterior lies a semi-soft paste with meaty, earthy depths and a savory spice that builds on the palate. It's the kind of cheese that fills a room with its presence, yielding and sticky when properly warmed, rewarding bold eaters with complex, umami-driven flavor.
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The story
How it's made.
Why it tastes that way.
Livarot has been produced in the Pays d'Auge region of Normandy since at least the 17th century.
It was historically an important protein source for farm workers and earned its nickname 'the Colonel' from the five strips of sedge grass (or paper) wrapped around it, resembling military insignia. It received AOC protection in 1975.
Production · spec
- Milk
- Cow · raw
- Family
- Washed-rind
- Rind
- washed
- Age
- 1–3 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Livarot's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Livarot.
25 pairings across 8 categories.
Wine
Beer & Cider
Spirits
Where to find it
Cheese counters.
Counter listings for Livarot are being verified. Check back soon.
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