What is Livarot (The Colonel)?
A soft washed-rind cow’s milk cheese from the Pays d’Auge area of Normandy, produced in discs of approximately 450 g (grand) or smaller formats. It is distinctively wrapped with five strips of sedge grass, or paper imitating it, around its circumference — earning the nickname “The Colonel,” a reference to the five stripes of the French military rank. The rind is washed with brine and sometimes annatto or other agents, developing an orange-brown colour.
Taste, aroma, and texture
Melting and elastic beneath the orange-brown washed rind. The interior is golden, supple, smooth, and cohesive rather than crumbly. The five sedge-grass strips are its most distinctive visual feature. Best served at room temperature, when the interior becomes fully yielding.
Animal notes are dominant, making it one of Normandy’s most pungent washed-rind cheeses. Earthy and lactic notes are equally noticeable. Fruity and herbal notes remain faint. No smoky character.
Cheesepedia taste profile
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A general profile can describe Livarot (The Colonel), but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Served with crusty bread, apples, or pickles.
- Used in robust cheese boards for strong washed-rind flavour.
- Melted into gratins, savoury tarts, or potato dishes.
- Added in small amounts to creamy sauces.
What pairs with Livarot (The Colonel)?
Classic serving companions from the Cheesepedia catalog.
- Butter Cracker
- Lavash Chips
- Salted Cracker
- Spiced Cracker
- Mini Sesame Bagel
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for Livarot (The Colonel)Story and origin
One of Normandy’s oldest cheeses, with production documented since the 13th century. Historically known as “Fromage de Livarot” after the market town where it was sold. At the height of its popularity in the 19th century, it was the most widely consumed cheese in Normandy. It has held AOC status since 1975 and PDO status since 1996.
Storage and serving
- Store in the fridge, wrapped and kept in a separate container.
- Air travel: suitable only if well sealed and kept cold.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
