Product Profile:

Description:
Pont-L’Évêque is one of the oldest cheeses of Normandy, an area renowned for the lushness of it’s pastures. The small Normandy cow has produced milk for some of the greatest French cheeses, including Camembert, Livarot, Pavé D’Auge and Boursin. Pont L’Eveque is said to have originated in an abbey during the fifteenth century, however was only granted it’s AOC status in 1976.

To comply with the AOC regulations and achieve authentic taste and texture, the cheese must be regularly washed, brushed and turned to encourage the special bacteria to grow on the rind. The milk used for Pont-L’Évêque must come from the local area and the curd must be kneaded before it is drained. The aroma of the cheese has been likened to damp washing, mouldy cellars and farmyards. The flavour is deliciously savoury and piquant, with a trace of sweetness and a robust tang on the finish. The texture is relatively springy and open and the pâté glistens due to the richness of the Normandy milk.

23% fat content 
 

Reference material: Juliet Harbutt-The World Encyclopedia of Cheese. Anness. 1998 & AOAP Staff