Pont l'Eveque

Pont-l-Eveque is a soft cheese with a washed rind made from cow’s milk. It can be traced back to the 12^th century, when it was first called Angelot, which was later changed to Augelot in reference to the place of origin, Pays d’Auge. In the 17^th century it was given the name of the village of Pont-l-Eveque.

It is now made from pasteurized milk, with the separated milk cut, and the resulting mixture of curds and whey is mixed together, drawing off the liquid. The rind is washed regularly in brine to form a red smear. The cheese is matured for at least two and up to six weeks in a cellar.

The typical shape is square, measuring 4 inch down the side, 1 inch thick, weighing 12-14 oz. There are options of Petit, Demi, and Grand, with the mass enclosed in a smooth, orange to gray white rind with tiny red veins. The cheese is light and creamy, delicate and smooth. It has a strong rural aroma, with a taste of hazelnut, slightly dry to strong and savory.

Young Pont-l’Eveque goes well with strong white wines or velvety, mature round red wines, especially Pinot Noir. Well matured ones are good for expressive white wines such as Gewurztraminer, VT or a strong cider.