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Produced in Normandy, France this cheese is made from pasteurized or unpasteurized cow's milk that has been partially skimmed. One of the oldest of French cheeses, traditionally this cheese was very pungent, providing an aroma that may have been objectionable to some. Currently however, the cheese still is aromatic but somewhat less than in years past. Livarot is typically aged for several months and is covered with an orange colored, annatto washed rind that ferments and darkens with age, which contributes to increasing the aroma. Golden tan in color, the paste of this cheese is not particularly elastic, but instead is creamy and only slightly springy with small holes throughout. Generally, this cheese is aged for several months and when served it provides a slightly salty and nutty flavor that has overtones of a cured beef. Livarot goes well with crackers, hearty breads dark beer or ales, and robust red wines.