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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: mbox on June 11, 2013, 08:38:41 AM
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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 (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,
mbox
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I've never tasted Livarot, but the description is very enticing. I have dabbled around the edges of such a cheese (Reblochon, Pont l'Eveque, Saint Paulin) and would also like to know how someone might craft a Livarot.
From igourmet.com (http://www.igourmet.com/shoppe/Livarot.asp):
"Named after a village in Normandy, Livarot is a very strong smelling cheese. For those of us who can withstand the smell however, it is one of the world's great eating cheeses with a smooth, ripe, slightly spicy flavor. Its rind is encircled with straps of paper that prevent the cheese from collapsing during maturing. The straps are reminiscent of a colonel's stripes, giving the cheese its nickname "The Colonel". A young, soft cheese that becomes runny at room temperature, Livarot is a true gourmet item in the French tradition."
-Boofer-