Description
One of the oldest French cheeses, originally made by monks, Pont L’Eveque boasts similar flavors to camembert: notes of mushroom and a hint of brine.
Unlike Camembert, Pont L’Eveque comes in a square shape and its rind is brushed with a salt solution to intensify the flavor. Our PDO Pont-l’Évêque is made according to a very old cheesemaking tradition that continues to this day.
We select the best milk, which is exceptionally rich in fat, protein, and Omega 3, as well as the lactic flora characteristic of the Isigny terroir. The precious milk is renneted to obtain a material known as curd, and the PDO Pont-l’Évêque cheeses are then ready to be placed in molds. They are drained for at least 48 hours, turned over several times, and removed from the molds before being salted and dried.
Next, they arrive in our ripening rooms where, as tradition dictates, they are washed in salt water on day 7 and turned over by hand under the watchful eye of our Master Cheesemaker, who ensures that the flora develops correctly and that the cheese is creamy. Our PDO Pont-l’Évêque cheeses will express the full extent of their character at the end of a slow, careful ripening process lasting between 8 days and 6 weeks.
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It is a soft cheese with a washed rind that is yellow to orange in color
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It is made from milk collected from selected farms within a 50 km radius
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Milk from our region
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A cheese made according to tradition and ripened in our cellars in Normandy
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Winner of several medals at the Concours Général Agricole agricultural show
https://www.isigny-ste-mere.com/en/products/our-cheeses/pont-leveque/ #pont #pontleveque #eveque