Livarot AOP法國利瓦羅洗浸乳酪

口感層次：小圓扁形，具有橘黃色的外皮，觸感帶有黏性，強烈的刺激氣息。麥黃色的內芯質地結實，口感滑潤，香氣渾厚，鹹奶油味、濃郁的堅果味，接近於乾式熟成肉，具有辛辣味。適合居家下午茶、親友歡聚場合的乳酪板(cheese board) 。

賞味方式：將乳酪置放於常溫30分鐘，讓乳酪釋放應有的獨特風味。乳酪盤搭配全麥麵包、蘇打餅乾、堅果或水果(無花果/西洋梨)就很美味。適合入菜料理如沙拉、三明治、漢堡、哈克雷(Raclette)、乳酪鍋(fondue)、塔(tarts)或義大利麵等料理。適合酒體強健的紅葡萄酒、搭配諾曼第蘋果酒(cider) 或是阿爾薩斯(Alsace)白葡萄酒Gewurztraminer，更能享受其厚實濃郁的風味。

保存方法：勿陽光照射，請2~6度C低溫冷藏，開封後要用保鮮膜或防油紙包妥放在保鮮盒中，避免冰箱內其他食物解凍水的污染，而降低口感風味或腐壞。

Livarot is a wash-rind cow’s milk cheese. Made in Livarot village of Normandy,France. since at least the 18th century,and protected by an Appellation d'Origine Contrôlée (AOC) in 1975.” It is easy to identify from the classic 5 rings of dried reedmace. For this reason, it has been referred to as "colonel".

Both the smell and taste of Livarot are strong. Affinage takes at least 3 weeks,during which time the rind is washed and coloured with Annatto,and the cheese is washed in water or light brine and turned regularly. Livarot shound be very ripe when chosen-a finger should sink into the pâte. The ripe pâte has no elasticity and feels heavy and moist on the tongue. It dissolves in the mouth,with spicy flavor,close to that of hung meat.