Hi there, i still recall the beautiful taste and scent of the Livarot....i would like to make it and wonder if anyone has some guidelines , recipe or procedure ?
so far my thought would be probably not far off from the reblochon of iratherfly http://cheeseforum.org/forum/index.php/topic,9928.0.html
i would probably have some small bit of cream added to the milk?
Maybe add extra B.linens (sr3?) in addition to the PLA ?
what are your thoughts and do you have suggestions or any info on the making of the Livarot?
thanks a lot,