Livarot

Livarot is a cylindrical, washed-rind cow's milk cheese produced within a defined area of the Pays d'Auge in Normandy. The specification requires exclusive use of Normande-breed milk, a soft slightly salty paste, a reddish washed rind, and binding with three to five strips. It is sold in four size formats.

About this designation

Registered as a PDO on 21 June 1996 under file number PDO-FR-0122, with eAmbrosia identifier EUGI00000012905, Livarot is produced within a precisely delimited geographical area spanning named cantons and municipalities in the departments of Calvados, Orne, and l'Eure, all within the natural region of the Pays d'Auge. The specification requires that milk come exclusively from cows of the Normande breed; as of 1 May 2017, each farm's herd must consist exclusively of dairy cows of that breed. Dairy cows must graze for at least six months of the year, and the farm must maintain a minimum area under grass of 0.33 ha per dairy cow being milked, of which a minimum of 0.25 ha is pasturable. At least 80 % of the fodder-based basic ration, expressed as dry matter, must come from parcels within the geographical area, and complementary feed is restricted to 1 800 kg per cow per calendar year. The cheese contains a minimum of 40 grams of fat per 100 grams of cheese when completely dry and a dry-extract content ranging between 44 % and 52 %. Four size formats are defined: grand Livarot, 4/4 Livarot, 3/4 Livarot, and petit Livarot, each with specified diameter and net-weight ranges. The total ripening period, calculated from the renneting date, is a minimum of 21 days for the 3/4 and petit sizes and a minimum of 35 days for the 4/4 and grand sizes. Milk production, manufacture, maturation, and strip-wrapping must all take place within the defined geographical area. Each cheese is sold with an individual label bearing the name of the designation and the words 'Appellation d'Origine Protégée' or 'AOP', together with the PDO logo of the European Union.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-FR-0122 (eAmbrosia identifier EUGI00000012905).
• As of 1 May 2017, each producing farm's herd must consist exclusively of dairy cows of the Normande breed; no other breed is permitted.
• The minimum ripening period, calculated from the renneting date, is 21 days for the smaller sizes and 35 days for the 4/4 and grand sizes.
• The 4/4 reference size must, as of 1 May 2017, be systematically wrapped in strips of vegetable fibre; the specification permits three to five strips.

Tasting notes

Normandy cow's milk washed-rind soft cheese, distinctive cylindrical shape banded with five reed-strips ("Le Colonel"). Aged 1-3 months with brine and annatto-rind washing. Bright orange-red rind, ivory paste, supple texture, intensely aromatic farmyard flavor with savory salty-tangy edge — between Pont-l'Évêque and Époisses in pungency.

HoReCa use

Plateau de fromages featuring a Norman selection alongside Camembert and Pont-l'Évêque; pairs with Calvados and cidre fermier de Normandie.

Packaging

• wheel-full-450g
• wheel-full-250g
• gift-pack-twin-500g