Chef Lippe's Livarot "Le Coronel" Livarot France

$27.00/1 each

Hand cut. Approximately 7oz. Weight might vary One of the oldest and greatest Normandy cheeses, Livarot is a monastic French cheese easily distinguished by its washed rind and pungent aroma. Originating in the commune of Livarot and protected by AOC since 1975, the cheese is also called "The Colonel" because of the five strips of raffia that encircle the cheese, similar to the one worn on a French army colonel's uniform. Livarot is considered to be one of the finest cheeses of France with its soft, golden paste with little holes and springy texture. The taste is nutty, melting in the mouth, to release flavors of a salty lemon and spiciness. The texture is creamy, smooth and quite runny at room temperature. Each wheel is washed in brine, colored in annatto and matured for up to two months in warm, humid cellars to develop its distinctive delicious taste. Livarot is best enjoyed with a full-bodied red wine, glass of Calvados, Normandy cider or even a traditional French hard cider. It tastes excellent with crusty bread and fruits or added to vegetable, fruit salads, soups and gratins.

Chef Lippe

Chef Lippe is a cheese affineur, a charcutier, former restaurateur pastaiolo. He has been aging cheese to perfection and purveying to clients since 2010. Chef Lippe chose Vero Beach as his home in 2016 seeking a less frenetic pace than South Florida. He crafts handmade fresh mozzarella with milk from Florida farms, cheese spreads, antipasto and his partner Rain hand stuffs large Spanish Queen olives with Italian blue cheese.