PONT L'EVEQUE AOC,a Medieval cheese from Normandy

Pont-l'Eveque Travel Blog

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Pont L'Evêque with its white rind in a wooden box

                                           Pont l'Evêque is a soft,uncooked,unpressed,washed-rind,pasteurised (mostly) cow's milk cheese from Normandy.Derived from the Medieval cheese Angelot,it was originally produced in Pont L'Evêque,a small town between Deauville and Lisieux,in the Pays d'Auge,Basse-Normandie department.

                                           This square in shape cheese has a white rind which may become pink and sticky when it ages.The central paste is soft,creamy,sometimes with small holes,pale yellow in color and has a pungent aroma.Weighing 400 g,11 cm sqare and 3 cm high,with a 45-50% fat content,it is presented in wooden box in three sizes.

                                           The best season for Pont L'Evêque is from summer to early winter. 

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photo by: bernard69