Pont l'Eveque

Region Milk Type Normandie Cow Uncooked, unpressed, soft Fat Grade Affinage 40% AOC 6 weeks

 

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About Pont l'Eveque: Pont l'Eveque is one of the world’s ancient cheeses. It dates back to the thirteenth century and was called d'Angelot. The cheese then took the name of the village in Normandie where it is mainly produced. Pont L’Eveque is a small square-shaped cheese of a pale yellow color and with a white-orange rind.

Making Pont l'Eveque: Near the coast of Normandie, Pont l'Eveque is made on small farms using rich salty and almost pasteurized cow's milk.

Tasting Pont l'Eveque: The cheese is well known for its delicate bouquet, which is rumoured to be reminiscent of the Norman countryside. Pont l'Eveque is a very rich and soft cheese with a creamy and full-bodied flavor.

Tasting advice: Best when eaten at room temperature.

Pont l'Eveque and wine: Pinot Noir, Pomerol or Saint-Emilion wines (French Wine Guide)

More French Cheeses: Camembert, Livarot