Also named the "colonel" in reference to the five bands of sedge that surround the washed rind and that resemble the stripes used on military uniforms to denote an officer`s rank, the Livarot is one of the older cheeses in Normandy and likely invented by local monks.
FLAVOUR: A good Livarot should have a firm, orange-brown, slightly sticky rind and a strong spicy flavour.
HOW TO SAVOUR: Team a perfectly ripe cheese with any well-knit red wine, but it is equally good with a cider, such as one from Normandy, or a sweet late-harvest Alsace wine.
