One of the oldest and tastiest Normandy cheeses, Livarot is a monastic-style French cheese, easily distinguished by its washed, ochre-colored rind and strong earthy aroma.

The cheese comes from the commune of Livarot and has been protected by the AOC since 1975. The cheese is also called "The Colonel" because it is surrounded by five raffia ribbons, like the uniform of a colonel in the French army.

Gourmets consider Livarot to be one of the finest cheeses; its soft, golden, small holes and elastic texture. The taste is nutty, melt-in-your-mouth, spicy. The texture is creamy, smooth and quite runny at room temperature. Each wheel is washed in salt water, dyed with annatto and aged for up to two months in a warm, humid cellar to develop its delicious flavor.

Livarot is best enjoyed with a full-bodied red wine, a glass of Calvados, Normandy cider or even a traditional French hard cider. It tastes great with crusty bread and fruit or added to vegetables, fruit salads, soups and gratins.