Livarot Grain d'Orge - cow's milk cheese, soft and washed rind, cut cheese - 1 lb/0.45 kg, France.
Livarot, a spicy red bacteria ripened cheese, named after a town in Normandy. The rind is washed and colored with annatto, and sticks to the fingers. The ripe paste has no elasticity and feels heavy and moist on the tongue. The cheese dissolves in the mouth, with a spicy flavor, similar to that of aged meat. During maturing, the cheese is washed in water or light brine and turned regularly. Its nickname is the Colonel because it is bound with straps of rush or paper reminiscent of a Colonel's stripes.
Compliments: Goes well as an appetizer on toast or with walnuts and grapes.
Appropriate wines: Tokay late harvest, young Pomerol. Port-wine, Muscat, Banyuls, sweet wines.
Fat in Cheese: 40%