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((short description|French cheese of the Normandy region))
((More citations needed|date=April 2021))
((Infobox cheese
| name = Livarot
| image = [[File:Livarot (fromage) 02.jpg|255px]]
| othernames =
| country = [[France]]
| regiontown = [[Normandy]], [[Livarot]]
| region =
| town =
| source = [[Cow]]s
| pasteurised = Depends on variety
| texture = Soft [[washed-rind]]
| fat =
| protein =
| dimensions =
| weight =
| aging = 6-8 weeks
| certification = [[Appellation d'origine contrôlée|AOC]], 1975
))
'''Livarot''' is a [[List of French cheeses|French cheese]] of the [[Normandy]] region,<ref name="Rae 2015">((cite web | last=Rae | first=Amanda | title=Aspen Times Weekly: Wheels on Fire | website=Aspen Times | date=20 July 2015 | url=https://www.aspentimes.com/magazines/aspen-times-weekly/aspen-times-weekly-wheels-on-fire/ | access-date=9 April 2021))</ref> originating in the commune of [[Livarot]], and protected by an ''[[Appellation d'Origine Contrôlée]]'' (AOC)<ref name="The New York Times 2018">((cite web | title=On the Normandy Cheese Trail | website=The New York Times | date=18 July 2018 | author=Williams, Ingrid K. | url=https://www.nytimes.com/2018/07/18/travel/normandy-cheese-trail.html | access-date=9 April 2021))</ref> since 1975.

It is a soft, pungent, [[washed rind]] [[cheese]] made from [[Normande]] cow's [[milk]]. The normal weight for a round of Livarot is 450 g, though it also comes in other weights. It is sold in cylindrical form with the orangish rind wrapped in 3 to 5 rings of dried reedmace (''[[Typha latifolia]]''). For this reason, it has been referred to as 'colonel', as the rings of dried bullrush resemble the stripes on a colonel's uniform. Sometimes green paper is also used. Its orange colour comes from different sources depending on the manufacturer, but is often [[annatto]]. The bacterium ''[[Brevibacterium|Brevibacterium linens]]'' is employed in fermentation. Production in 1998 was 1,101 tons, down 12.2% since 1996. Only 12% of Livarot are made from raw, unpasteurised milk. Its period of optimal tasting is spread out from May to September after a refining from 6 to 8 weeks, but it is also excellent from March to December.

==See also==

*((annotated link|List of cheeses))

== References ==
((Reflist))

==External links==
*[http://www.normandie-heritage.com/spip.php?article340 Livarot, the oldest cheese of Normandy]

((Commons category|Livarot (cheese)))

((French cheeses))

[[Category:French cheeses]]
[[Category:French products with protected designation of origin]]
[[Category:Norman cuisine]]
[[Category:Cow's-milk cheeses]]
[[Category:Washed-rind cheeses]]

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