10.70€
- French AOC cheeses
- Goat's milk cheese
- Cow's milk cheese
- Ewe's milk cheese
- Cheeses in season
- All AOC cheeses
3 items minimum
12.46€ 400g
Its aspect
Rind rather smooth, yellow to orange, turning to red with age. Fruity taste, with a subtle hazelnut touch. Tender, smooth and glossy paste, but not elastic. Rind may be wet or dry. Light smell the first 4 weeks, getting stronger and stronger.
Its maturing
2 to 6 weeks. Raw milk, or pasteurised milk produced on site with rennet added. Curdled milk kneaded and drained. Rind washed and brushed. Neither pressed nor cooked.
Its history
Pont-l’Evêque certainly was the first cheese made in Normandy. In the XIIth century, it was given a currency name (angelot) since it was used as money. In the “Novel of the Rose” William of Lorris writes : “fine tables always offer angelot cheese for dessert”. But it was more valued in Paris under its current name.
Three litres of milk are necessary to make a 400 gram Pont l’Evêque. This square cheese is at its best after a 5 week maturing process. At this time, the “ferment du rouge” gives its rind its famous orange colour and strong taste. It is then the perfect companion of a simple salad. Take the Pont l’Evêque out of the fridge an hour before serving it.
