PONT L'EVEQUE AOC,a Medieval cheese from Normandy
Pont-l'Eveque Travel Blog› entry 28 of 45 › view all entries
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.