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Cheese Description:
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» Pont l'Eveque «
Named after a town in Normandy in France. It is probably one of the oldest cheeses of this area. It has a firm body, yellow color and an edible crust. The crust has ridges because it is cured on straw mats. Pont-l'Eveque has a slightly mouldy, brown rind and a soft, supple paste. The cheese must be regularly washed, brushed and turned to encourage the special bacteria to grow on the rind. The taste is deliciously savory and piquant, with just a trace of sweetness and robust tang on the finish. It is also known as Moyaux cheese. Pont L'Eveque is an excellent dessert cheese that goes very well with a robust wine.
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Country: | France |
Milk: | cow milk |
Texture: | semi-soft |
Recommended Wine: | Condrieu Cider |
Producer: |
La ferme Saint-Aubin
76 rue Saint-Louis-en-L'lle
75004 Paris
Philippe Olivier
43 - 45 rue Thiers
62200 Boulogne-sur-Mer
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