Pont-l'Évêque PDO | 400g

Regular price: £12.50
Regular price: ~~£12.50~~
Sale price: £12.50

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Thermised cow's Milk

Washed rind Style

Normandy Region

Strong Flavour

Strength Strong

Texture Supple

Aroma Bold

Milk Thermised cow's · Animal rennet

Flavour Savoury, buttery, earthy

Description

Pont-l'Évêque comes from Calvados, in Normandy. It takes its name from a market town in the Pays d'Auge and is one of the oldest cheeses made in the region. It carries a PDO.

It is made from thermised cow's milk and set in square moulds. As it ripens, the rind is washed with brine, which turns it orange and builds the aroma. Underneath, the paste is supple and savoury. The smell is stronger than the flavour.

Each cheese is about 10 cm square and comes whole, in its wooden box.

Origin: Calvados, Normandy, France
Protected Designation of Origin
Thermised cow's milk, animal rennet
400g, whole
Delivered chilled

Serving & pairing

Out of the fridge
Take out of the fridge 30 to 45 minutes before serving. Cheese is best enjoyed at room temperature to reveal its full aromas and flavours.

To serve
At room temperature, in its box. It smells far stronger than it tastes. Use its own knife.

To drink
Cider, or Calvados.

Goes with
After a rack of lamb, as the cheese course.

Ingredients

Thermised cow's MILK (97.8%), salt (1.7%), lactic ferments (0.3%), surface ferments (0.1%), animal rennet (0.1%).
Allergens: MILK.

Nutritional Information

Typical values	Per 100g
Energy	1,383 kJ / 334 kcal
Fat	28 g
of which saturated	18.7 g
Carbohydrate	0.4 g
of which sugars	0.4 g
Fibre	—
Protein	20 g
Salt	1.7 g

Storage

Keep refrigerated
Keep in its box, inside a sealed container so the aroma stays put, in the salad drawer. Take out of the fridge 30 to 45 minutes before serving. Cheese is best enjoyed at room temperature to reveal its full aromas and flavours. Eat by the date on the pack.

Can I eat the rind?

Yes. The rind is edible and carries most of the flavour. If you prefer a gentler bite, scrape it lightly or trim it off.

Can I cook with it?

Yes. It melts well. In Normandy it is baked over sliced potatoes with a little cream, or melted on toast. Remove the rind first if you want a softer flavour.

What should I drink with it?

Cider is the classic pairing, or a small glass of Calvados. For an alcohol-free match, Saicho Hojicha Sparkling Tea. Its roasted, umami character holds its own against the savoury paste.

Where does it come from?

Calvados, in Normandy. It takes its name from the town of Pont-l’Évêque and is protected by a PDO, so it can only be made in its defined area.

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £85 Express By End of Day (Tues-Sat)	FREE
Orders under £85 Express By End of Day (Tues-Sat)	£8.50
Express by 1PM (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 1PM / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

Normandy's Pays d'Auge, France

The Pays d'Auge is dairy country and always has been. Low hills, deep hedgerows and orchards planted over grass, so the cows graze under the apple trees. The rain comes in off the Channel, the pasture stays green for most of the year, and the milk is richer for it. It is the same ground that gives Normandy its cider and its Calvados.

The town of Pont-l'Évêque gave the cheese its name, and it is one of the oldest made in Normandy. The method has barely moved. Square moulds, a rind washed with brine as it ripens, and a few weeks in a cool cellar. The washing turns the rind orange and brings the aroma. Underneath, the paste stays supple, savoury and far gentler than the smell suggests.