Product Profile:

This is one of the oldest cheeses of Normandy, an area renowned for the lushness of its pastures. The small Normandy cow has produced milk for some of the greatest French cheeses, including Camembert, Livarot, Pave D’Auge & Boursin. Pont L’Eveque is said to have originated in an abbey but was only granted its AOC status in 1976. Today, only about 2-3 percent of the cheese is fermier (farmhouse) made; the majority of cheese comes from two large French producers. To comply with the AOC regulations & achieve authentic taste & texture, the cheese must be regularly washed, brushed & turned to encourage the special bacteria to grow on the rind. The milk used for Pont L’Eveque must come from the local area & the curd must be kneaded before it is drained. 

The aroma of the cheese has been likened to damp washing, mouldy cellars & farmyards. The flavour is deliciously savoury & piquant, with a trace of sweetness & a robust tang on the finish. The texture is relatively springy & open and the cheese glistens due to the richness of the milk.