 Pont
L'Évêque
(PAWHN lay-VECK)
In the North-Eastern part of Calvados, there is a area famous
for the lushness of its pastures: the Pays d'Auge.
There, the small Normand cows, produce some of the greatest
cheeses of France including the Pont l'Évêque, Livarot and
Camembert (all named after little towns).
Pont l'Évêque originated in an abbey in 1230. To comply with the AOC
regulations and achieve the authentic taste and texture, the
cheese must be regularly washed, brushed and turned to encourage
a special bacteria to grow on the rind. The
rind is beige to reddish-gold with crosshatch-impressions. Pont l'Évêque is a
generous cheese like its region with a characteristic nutty
flavor and beefiness somewhere between Camembert and Livarot. The aroma of the cheese
is
likened to moldy cellars, barnyards and bacon. The ivory paste tastes deliciously
mild and sweet, with grassy herbaceous tones and shortbread
cookie notes with a robust tang on the finish. The texture
varies depending on the size od the cheese. The smaller cheese
remains semi-firm while the large Pont l'Évêque gently runs
creamy with age (the preferable way to enjoy it).
E. Graindorge Pont l'Évêque strongly smells but never stink.
Serving: Serve as a cheese course with
baguette and a pear or an apple. In
cooking the flavor goes very well with baked potatoes layered
with onions.
Wine Pairing: Red Bordeaux (Pomerol), Cahors (Malbec),
Blanc de Blanc Champagne, Hard sparkling Cider or Beer. |
 |
Milk:
(pasteurized in the US)
Specific Cow: Normande |
| Type: soft brushed washed rind
(edible) |
| Pungency: Strong |
Optimum Maturation: 6 weeks
Maximum Maturation: 13 weeks |
Optimum months:
April through November |
Shape:
H: 1"
D: 4x4" - 4x2 - 8x8 |
| Weight: 0.5 lb. to 3.5 lbs. |
| Fat Content: 45% |
 |
 1976 |
| |
Packaging: wooden box and paper
  
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