Pont l'Evêque (AOC)

A soft cheese with a bloomy white-golden rind and white paste. Pont-l’Evêque certainly was the first cheese made in Normandy. Before adopting the name used today, generations knew it by a different name. In the middle ages it was first called Angelon; in the 13th century it was called Angelot; in the 16th century Augelot, before it finally got the name Pont-L'Evêque in the 17th century.

Pont l'Evêque is made in a distinctive square shape which is achieved by cutting the curds into blocks rather than into small pieces or grains. One block makes one cheese. They are drained and placed in fat square molds. After dry-salting, the cheeses are ripened in humid cellars.

It is a perfect companion of a simple salad. Take the Pont l’Evêque out of the fridge an hour before serving it.

White wine: Alsace Gewurztraminer, Touraine (Loire Valley)
Red wine: Chinon (Loire Valley), Mendoza - Sangiovese (Argentina wine)

Region:

Basse- Normandie

Cow's Milk

Square block of 350-400g.

Size: 10-11cm diameter, 3 cm high.

Taste: Tangy, lightly herb flavoured

Texture: Soft, supple