Livarot

Produced in the cantons of Livarot and Vimoutiers in Normandy, Livarot is made of cow’s milk. Round and flat, with a rather strong odour, it matures for four to six months, covered with hay, in special caves, where the cheese is placed after being encircled with a sort of covering called “laiche”.

Companion wines: Pomerol, Corton, dry cider.