Livarot

Appellation (AOC/AOP - Protected Designation of Origin) of the Pays d'Auge (in Normandy, France), developed in the past mainly with skimmed milk of Norman breed cows grazing outside.
In the past farmers used to make also butter and the skimmed milk was a leftover.
Today they are rather specialized and then often use full milk.

The first traces of this cheese (Le livarot) date back to the 17th century.

The raw milk version has of course more flavor; try to find it!

Livarot is also nicknamed the "colonel" for the 5 bands of rush (or paper) which surround him.
In the 19th century it was nicknamed the "meat of the poor".

Its ripening last from 21 to 35 days according to its size. It should ready when texture is soft under the finger, but without ammoniacal smell, and with a even yellow paste.
Taste is strong (straw, hay, animal), and the paste is sometimes colored with annatto.

Serve at room temperature (remove from fridge 30 min before) and not dry (keep the packaging, or top with a humid cloth till last moment).
Propose a cheese knife.
If the whole cheese is served, host should start first (some guests are always shy to begin a cheese).
Remove the strips in front of the guests.
Cut in slices, like a cake.
Alternate the side of the slices to make sure that one side will not dry too much if the cheese is not finished during this meal.
Traditionally cheese was never passed a 2nd time (only dish not prepared by the host), but if the host took specially care of the selection, guests should honor it.
If the cheese is young, everything can be eaten (except the part touching the strips). If the cheese is ripe some scrape a bit the rind (or remove it) not to mask the wine.