Petit Livarot is truly a wonderful cheese. Made from cow’s milk hailing from Pays d’Auge, it is one of Normandy’s oldest cheeses. Petit Livarot is also known as The Colonel, thanks to the 5 strips of raffia that encircle the cheese, similar to that of a colonel’s uniform in the French army.
The texture of the cheese is interesting in itself. The rind is washed in brine and colored with annatto but when served at room temperature, the pate is runny and extremely spreadable, making it the perfect companion for fresh, warm crust bread. The bouquet is intense and the palate is pungent, making it the perfect cheese for those looking for a cheese with some kick to it.
This wonderful cheese is perfect on crackers or bread and makes an excellent addition to a cheese board. Pair this cheese with deep reds as the pungent nature of the cheese needs a strong wine to complement it.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.