• Pont-l&
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Pont-l'Évêque PDO | 400g

Thermised cow's Milk
Washed rind Style
Normandy Region
Strong Strength
£12.50
£12.50
£12.50
Tax included.
Description

Pont-l'Évêque Tradition from Calvados, in Normandy. Thermised cow's milk.

A square washed-rind cheese, 10 cm across, packed in a wooden box. The rind is orange; the paste beneath it is supple. The aroma is stronger than the flavour.

Supplied by Beillevaire.

  • Origin: Normandy, France
  • Protected Designation of Origin
  • Thermised cow's milk
  • 400g, whole
  • Chilled
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 — kJ / 334 kcal
Fat 28 g
of which saturated —
Carbohydrate —
of which sugars —
Fibre —
Protein 20 g
Salt —
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 an hour before serving. Eat by the date on the pack.
FAQs
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.

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.

Pont-l&

  • Normandy's Pays d'Auge

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.