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Livarot au lait cru

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He appears as Angelot in Guillaume de Lorris’s 13th-century novel of the rose. Thomas Corneille in 1708 also mentioned it in his universal, geographical and historical dictionary, and 19th century chroniclers called it "the meat of the worker". A culinary poet from Normandy describes Livarot as follows: "High in color, smell and flavor, which pushes its sartorial elegance to the point of girding itself with a showy belt whose maroon dark green fillets undoubtedly constitute the scarf. symbolizing the high rank he holds in the Norman cheese parliament ”. Hence his nickname "colonel" by the way!

Raw cow's milk cheese - About 500g for a whole piece
22% fat in the finished product

Ingredients: Milk, salt, ferments, rennet, annatto, calvados (sulphite)