Best Calvados Pasteurized Milk Cheese Types
Livarot is a soft, pungent cheese made from cow's milk, and it must always be sold in cylindrical form. It matures for at least 21 days in moist, warm cellars. The cheese has a unique visual appearance - it is encircled with five strips of reed or paper, like the ones found on a French colonel's uniform, which is why Livarot is also known as the Colonel.
Its rind is washed and colored with annatto, and the cheese itself has a very intense smell. The inside of the cheese is soft with tiny eyes dispersed throughout the paste, while the texture is springy and smooth. It has a nutty, lemony, and spicy flavor.
THE BEST Livarot Cheeses
Pont-l'Eveque is a soft cow's milk cheese made in Pays d'Auge. The square-shaped cheese is sold after it had matured for at least 14 days. It owes its unique flavor to the fact that the cows graze on pastures which have mild and damp environments.
The cheese is pale yellow on the inside while the washed rind on the exterior is white-orange in color. The body is neither sticky nor runny. It has a creamy, earthy flavor and makes for a great dessert cheese at the end of a meal, paired with a glass of full-bodied wine.
THE BEST Pont-l'Évêque Cheeses
Belle-Mère is a traditional cheese that’s produced in Saint-Benoit d’Hébertot in Calvados, Normandy. The cheese is made from pasteurized cow’s milk. Underneath its bloomy rind sprinkled with breadcrumbs, the texture is semi-hard, dense, and slightly crumbly.
The aromas are reminiscent of honey and roasted almonds, while the flavors are creamy and slightly tangy. It’s recommended to pair the cheese with full-bodied red wines.
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