How to Make Livarot: A Traditional French Cheese Recipe

 

--- published by foodie Parmod.

Introduction

Livarot, often referred to as “The Colonel” because of the five strips of raffia traditionally tied around its rind, is a pungent, washed-rind cheese from the Normandy region of France. Known for its rich, meaty aroma and creamy yet firm texture, Livarot is a true classic among French soft cheeses.

In this guide, you'll discover how to make Livarot cheese at home, using ingredients and tools easily available in the UK. Whether you're looking to deepen your cheesemaking skills or bring authentic French flavour into your kitchen, this recipe is a rewarding challenge.

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What is Livarot Cheese?

Livarot is an AOP-protected cheese, traditionally made from Normandy cow’s milk. It is washed regularly during the ageing process, which promotes the growth of beneficial bacteria that give it its distinctive orange rind and strong aroma.

Key characteristics:

Washed-rind, surface-ripened cheese

Strong, pungent smell

Creamy, semi-soft texture

Aged for 6–8 weeks

Notable for orange hue and raffia ties

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Ingredients (for a 500g cheese)

4 litres full-fat raw or pasteurised cow’s milk (non-UHT)

1/8 tsp mesophilic starter culture (e.g. MA4001 or Flora Danica)

1/16 tsp Brevibacterium linens (for rind development)

1/8 tsp liquid animal or vegetarian rennet (diluted in 30 ml water)

1/4 tsp calcium chloride (if using pasteurised milk)

1½ tsp non-iodised salt

Washed-rind brine (see instructions below)

Raffia strips or sterilised string (optional but traditional)

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Equipment

Large stainless-steel pot (6–8L)

Thermometer

Curd knife

Cheese mould (cylindrical, 10 cm diameter)

Cheese mat and draining container

Cheese brush or clean cloth

Cheese cave, wine fridge, or dedicated cheese fridge (10–13°C)

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Step-by-Step: How to Make Livarot Cheese

1. Warm and Inoculate the Milk

Gently heat the milk to 32°C.

Stir in calcium chloride (if using), mesophilic culture, and B. linens.

Let ripen for 45 minutes, keeping the temperature steady.

2. Coagulate the Milk

Add the diluted rennet and stir gently for 1 minute.

Let sit undisturbed for 45–60 minutes, or until you get a clean break.

3. Cut and Cook the Curd

Cut the curd into 1–1.5 cm cubes.

Rest for 5 minutes, then gently stir for 20 minutes to release whey.

Maintain the temperature at 32°C throughout.

4. Drain and Mould

Gently ladle the curds into a cheese mould lined with cheesecloth.

Allow to drain naturally for 6–8 hours, flipping the cheese every 2 hours for even whey release.

5. Salting

After unmoulding, sprinkle the cheese with non-iodised salt on all sides.

Leave the cheese to air dry at room temperature for 24 hours.

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How to Wash the Rind

Livarot’s unique flavour and aroma come from regular rind washing.

Brine Wash Recipe:

250 ml water

1 tsp non-iodised salt

Optional: a small pinch of B. linens

1. After drying, store the cheese in a fridge or cheese cave at 10–13°C and 90% humidity.

2. Every other day, use a clean cloth or soft brush dipped in the brine to gently wipe the surface.

3. Rotate and wash for 2–3 weeks, or until the rind becomes tacky and turns orange.

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Ageing and Affinage

Continue ageing Livarot for 6 to 8 weeks, washing every 2–3 days for the first month, then weekly.

Tie raffia strips around the cheese after 2–3 weeks for authenticity.

Store on a cheese mat for airflow and flip the cheese regularly.

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Serving Suggestions

Best served at room temperature with crusty baguette or rye bread

Pairs beautifully with Normandy cider, Trappist beer, or a bold red wine

Serve with apples, walnuts, or rustic charcuterie for a classic French platter

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Conclusion

Making Livarot cheese at home is a rewarding project for dedicated cheesemakers. While it requires patience and attention to detail, the result is a bold, authentic French cheese with remarkable character.

Whether you’re building your own artisan cheese board or simply want to explore the world of washed-rind cheeses, Livarot is an excellent addition to your homemade collection.

Give it a go — and bring a slice of Normandy into your own kitchen.

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--- write ✍️ by foodie Parmod.