Livarot is a former commune in the department of Calvados, Normandy; in 2016, it merged with 21 other communes to form the new commune of Livarot-Pays-d’Auge. The commune its famous for its cheese that shares its name and cider produced by Cidrerie du Calvados La Fermière (CCLF).
Livarot cheese is a soft, pungent, washed-rind cheese made from cow’s milk. It is one of the most pungent French cheeses, but its taste is significantly milder than its smell. Livarot is light and creamy; it will melt in your mouth, leaving a slightly sharp and nutty taste.
Livarot cheese is instantly recognizable due to its orange rind wrapped in three to five rings of dried reedmace (Typha latifolia). The reedmace was originally used to hold the cheese in place during ripening; it has earned Livaro its nickname “colonel” since the rings resemble stripes on a military uniform. The orange color of the rind comes from bacteria employed in fermentation.
Cheeses have been produced in the Pays d’Auge area of Normandy since at least the 17th century; they were originally a by-product of butter production. Livarot cheese as we know it began to develop in the 19th century thanks to the emergence of the Normande dairy cattle breed, valued for its high-fat milk.
In the late 19th century, the production of Livarot cheese was more than twice as high as the production of Camembert. The situation was reversed at the turn of the 20th century, when Camembert became more fashionable, and the production of Livarot cheese began to decline. Livarot went completely out of fashion after World War II, and the few remaining producers decided to increase its fat content to create a more tender and creamy cheese. However, its production continued to decline until 1975, when Livaro cheese was granted the appellation d’origine contrôlée (AOC, “controlled designation of origin”) status.
The AOC status led a commercial revival of Livarot cheese, further cemented by the appellation d’origine protégée status (AOP/PDO, “protected designation of origin”) granted to Livarot in 1996. The Livarot Cheese Fair was organized to boost the cheese’s popularity even more and attract tourists to the commune. It is usually held on the first weekend of August, and for a good reason: Livarot cheese tastes best from May to September, after ripening for six to eight weeks.
At the Livarot Cheese Fair, visitors can sample Livarot cheeses and other products from local producers, as well as enjoy grilled meat and delicious apple cider, also produced locally. The program of the fair also includes cooking lessons using Normandy cheeses, a cheese eating contest, a joyful parade featuring a brass band, street theater and music performances, tours to the E. Graindorge cheese dairy, and other exciting events and activities.
Photo: livarot-tourisme.com
