Pont-l'Évêque cheese

The Pont -l'Évêque is a French cheese from Normandy, which is made from raw or pasteurized cow's milk. He is regarded as one of the oldest dating from Normandy and locally produced cheeses. In the eponymous town of Pont- l'Évêque the cheese was traded very widely in the 17th century.

The cheese falls since 1976 under the Appellation d' Origine and has since 2006 defined a protected designation of origin ( PDO) herein, which ensures a uniform quality of the product and, inter alia, the preparation conditions. Thus, the fracture must be cut and kneaded so that the whey runs out. Approved Manufacturing Categories Appellation d' Origine are Fermier, Artisanal, Coopératives and Industriel. The cheese must mature at least two weeks. However, more commonly, a maturation period of six weeks. During ripening, the cheese is washed regularly brushed and turned. In the commercial he comes in three different sizes; typical is the quadratic form. With an edge length of 10 to 11 cm of cheese is about 3 inches thick and weighs about 350 g

Characteristic of the cheese is a creamy- yellow dough with a smooth and supple texture. The bark is light reddish; the variant as white mold cheese is salted dry. A ripened cheese has a strong, spicy aroma.

In addition to wine, being particularly suitable Condrieu is recommended that cider is a suitable drink for this cheese.

Notes and References

• French Cheese