The homeland of Livaro's cow's milk cheese is Lower Normandy. It was there that at the beginning of the 17th century the most popular and oldest cheese began to be produced. It was also called "meat for the poor", because it was the most demanded of dairy products.
Features of Livaro Cheese
This cheese belongs to the category of blue cheese. Livaro has a reddish-orange mold, this is due to the fact that during the preparation they use the annix shrub, it is a natural dye and gives the desired color. Livaro cheese is produced from the beginning of spring until the end of autumn, because, according to cheese makers and experts in this field, it is during this period that it turns out to be the most delicious and rich. During production, sea cane (cattail) is used, which is grown specifically for Livaro cheese. The heads of the resulting cheese are wrapped with dry leaves of reed so that it does not remain lush, does not lose shape and does not settle. Livaro cheese from France is also called the “colonel,” because it is wrapped in five strips of cattail, and it is in this country that such a number of stripes corresponds to the rank of colonel. When the product began to be produced on a large scale, sea cane was replaced with green paper strips. Properly cooked Livaro cheese has a yellow-orange flesh, has a rich piquant taste with a hint of pinworms and an attractive fragrance. By the way, aroma and pungency depend on the aging time, the longer, the stronger. The usual ripening time is from several weeks to three months. A photo of Livaro cheese is presented below.
Useful and harmful properties of the product
Livaro cheese is a rather useful product, this is due to the fact that it contains a huge amount of minerals and vitamins. It contains a high content of phosphorus and calcium - these are vital elements that strengthen, support and restore bone tissue. Cheese favorably affects the heart system, because it contains potassium, which is so necessary for the "motor" of the body. Also in the composition there are different vitamins of groups A, B, PP, D and other beneficial substances for the body.
This product can harm only those people who suffer from individual intolerance or are allergic to milk, and cheese is quite high in calories - there are 340 kilocalories per 100 grams, so people with obesity or a diet are not recommended to use it in large quantities.
The use of cheese in cooking
This type of cheese is a great independent snack and is simply indispensable in combination with red wines. Also, this elite cheese can be found on a cheese plate in restaurants, which is presented as a dessert. Livaro goes well with any bread and is ideal for sweet and juicy fruits such as apples, pears and grapes. As for salads, pizza and hot dishes, it is able to give a pleasant piquancy to these dishes.
Livaro Cheese Recipe
To prepare it, we need:
- Homemade cow milk is ten liters.
- Mesophilic yeast - a quarter of a teaspoon.
- Calcium chloride - five grams.
- Brevibacterium liquid - for wetting cheese.
- Liquid rennet - two and a quarter milliliters.
- Salt - two teaspoons.
- Water - 100 milliliters.
Cooking Algorithm:
- Heat the milk to 75 degrees and then cool to 30.
- Now add the starter and mix slowly for three minutes.
- In different containers, heat 50 milliliters of water and add calcium chloride to one rennet and another to calcium chloride.
- Pour both solutions into milk and mix.
- Cover the milk container for one hour to form a cheese clot.
- Cut the resulting piece into squares of two centimeters, transfer to a saucepan and cook on very low heat for half an hour, constantly stirring and adding temperature. It should not exceed 30 degrees.
- After that, leave everything for five minutes to settle and drain the liquid so that it slightly covers the future cheese.
- Now shift the cheese mass into forms and leave for a day for self-pressing at a temperature of 35 degrees.
- Lubricate the resulting cheese with a soft brush using a Brevibacterium solution and let it dry, then rub it with salt. Use one gram of salt per 100 grams of finished product.
- Again, put the cheese into the mold for four days in a room with a temperature of no higher than 18 degrees and turn the heads over every morning.
- After the cheese has to ripen for two weeks, it needs to be lubricated with brine (125 milliliters of boiled water plus two milliliters of annatto and one teaspoon of salt) once every two days.
- Then we transfer Livaro to another container and leave to ripen at a temperature of 12 degrees for two to three months.
Memo
- It is very important to use fresh homemade milk, if it is not possible to buy it, then the fat content of the product should be at least three and a half percent.
- The longer the cheese is aged, the greater the sharpness and odor.
- Follow all the rules for making cheese to get a tasty and healthy product.