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Abbaye de Timadeuc
Abbaye du Mont des Cats
Abondance
Affidelice au Chablis
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Bleu de Gex or Bleu du haut Jura
Bleu de Laqueuille
Bleu de Sassenage
Bleu des Causses
Bouyssou
Brie de Meaux
Brillat Savarin
Calva d'Auge
Camembert
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Cancoillotte
Cap Gris Nez
Cendre d'Olivet
Chambertin
Chaource
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Coeur de Neufchatel
Comte
Coulommiers
Crayeux de Roncq
Cremeux de Saint Parthem
Cure Nantais
Dauphin
Delice des Fiouves
Ecir de l'Aubrac
Emmental
Epoisses de Bourgogne
Fourme d'Ambert
Fourme de Haute Loire
Fourme de Montbrison
Fourme de Rochefort
Fourmette Croix de Chazelle
Galette Lyonnaise
Gaperon
Gorgonzola
Goutte du Limousin
Grana Padano
Laguiole
Langres
Livarot
Maccagnetta alle Erbe
Machecoulais
Mascare
Mimolette
Morbier
Munster
Murol
Pas de l'Escalette
Pave d'Aremberg
Petit Morin
Pierre qui Vire
Pont l'Evêque
Provolone Piccante
Raclette
Reblochon
Rogeret
Romans Part Dieu
Saint Felicien
Saint Marcellin
Saint Nectaire
Saint Paulin
Salers
Soumaintrain
Stilton
Taleggio
Tamié
Tomme d'Auvergne
Tomme de Savoie
Tomme Fraîche
Trou du Cru
Vacherin du haut Doubs - Mont d'Or
Valdeon
Vieux Boulogne

 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.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Bourgogne blanc or Cider brut.
From Milk
Season for indulging
AOC in
1976
Weight
360 g
Affinage
6 weeks
Pate (dough)
Uncooked, unpressed soft cheese with a washed rind


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