Maturation: 10 days
Cheese Type: Unpressed, Uncooked soft cheese with a washed rind
Pont-l’Evêque has a story that dates back to the 13th century. Surviving texts of the time specifically mention Angelot, the cheese from which Pont-l’Evêque was later developed.
“Pont” is “bridge” in French and this cheese is named after a bridge in a small seaside town between the Norman towns of Lisieux and Deauville in North-western France.
Loved for its rich, creamy flavour and supple consistency, Pont-l’Evêque has a beige to orange rind that contributes to the full-bodied flavour of the cheese that many enjoy. Its sweet taste with varied aromas: vegetal, grassy, lactic, creamy and buttery are reminiscent of the countryside of Normandy.
Red wines (Merlot, Saint-Emilion)
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