| PONT L'EVêQUE |
 Description:
One of the oldest of
French cheeses. Its origins trace back to the 12th century under the name of
d'Angelot. It was only in the 17th century that it took its name from the
village where it was made, namely, Pont L'Eveque. The village is situated
between Lisieux and Granville in Normandie. This cheese obtained the AOC rating
in 1976.
Texture:
As
the cheese ripens, the rind takes on an orange/red colour, with a pate that is
soft and yellow.
Taste:
This cheese is greatly appreciated by
cheese lovers for its taste which is acquired from the gentle sun and humidity
that produce the lush green grass in Normandie. The taste is creamy, finely
textured and smooth, extremely pleasant. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1976 |
| Weight |
 |
360 g |
| Affinage |
 |
6 weeks |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with a washed
rind |
|
