Livarotn.
/ˈliːvɑːrəʊ/, U.S. /ˈliˌvɑˌroʊ/ A ripened soft cheese made from slightly skimmed cow's milk, traditionally produced in Normandy.
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the world > food and drink > food > dairy produce > cheese > [noun] > soft cheese
soft cheese1542
curdled cheese1615
curd cheese1728
Livarot1883
fromage frais1976
1883 Harper's Bazar 17 Mar. 166/1 There are, for instance, the Livarot, the Mont d'Or, the Marelles, and a host besides.
1925 Oakland (Calif.) Tribune 24 July 8/4 If the making of substitute Roquefort were restricted, one might get a chance of tasting such excellent cheese as Livarot, Pont l'Eveque and many others.
1960 E. David in Vogue Feb. 89/1 Livarot, that powerful and marvellous cheese.
1989 Financial Times (Nexis) 21 Oct. xii Camembert and Livarot should be made from the Normande cow, and not the ubiquitous Frisonne-Holstein.
2000 S. Fallon & M. Rothschild World Food: France (Lonely Planet Guide) 237 Among Normandy's cheeses, Camembert reigns supreme..but there are a great many others, including..strong-smelling Livarot.
This entry has been updated (OED Third Edition, September 2009; most recently modified version published online March 2022).
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n.1883