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Livarot is certainly less known than Camembert, but it too is produced in Normandy. Strong in taste and with an unusual color, this cheese is labeled.
In Normandy, cheese production is anchored in the specialties of the region. If Camembert is very famous, Livarot is also produced in this region. To create this cheese, a precise and meticulous technique must be followed. Milk should be stirred several times. A producer explains: “You really have to respect the schedules to really have the curd grain you want, the size, the texture and that will really determine the cheese (…), its ripening and then its taste.”
After being rinsed and wrapped in reed leaves, the cheese is safe to eat. Restaurant owners do not hesitate to use these flavors by making breaded Livarot, for example. “This breading is used to keep the livarot in its portion before frying”says Huguette Besnard, restaurant chef. This dish, often served with potatoes, delights the taste buds of customers.
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