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2011-11-19T18:00:05Z

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|title=Pont-l'Évêque cheese suppliers, pictures, product info
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|description=Pont-l'Eveque is an AOC and AOP cows’ milk cheese, originally manufactured in the area around the commune of Pont-l'Eveque, between
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[[Image:Pont-l'Évêque cheese.jpg|300px|thumb|right| Pont-l'Évêque cheese]]

Pont-l'Évêque is an [[AOC]] and [[AOP]] cows’ [[milk]] [[cheese]], originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados département of Basse-Normandie, and is probably the oldest Norman [[cheese]] still in production.

The [[cheese]] is un-heated and un-pressed, with a square shape of around 10cm square and about 3cm high, and weighing 400g. The interior is soft and creamy pale yellow in colour with a smooth, fine texture with a pungent aroma. It is surrounded by a washed rind that is white with a gentle orange-brown colour. The [[cheese]] is soft when pressed but lacks elasticity. It is generally ranked alongside Brie, Camembert, and Roquefort as one of the most popular cheeses in France.

The [[cheese]] has been made in Normandy since at least the 12th century, and local legend claims that it was first made in a Norman abbey. A manuscript from the time writes that a fine meal should always end with some "angelot", the name used for the [[cheese]] at the time.

The [[cheese]] became popular across the country from the 16th century onwards, when it obtained the name of the village around which its production was centred.

The [[AOC]] regulations include the following restrictions:

The [[milk]] must come from a controlled area around the village of Pont-l'Évêque, extending to the départments of Calvados, Eure, Manche, Mayenne, Orne and Seine-Maritime.

The [[curd]] must be successively divided, kneaded and then drained.

Whilst maturing, the [[cheeses]] must be washed, brushed and turned.

The resulting [[cheese]] must be one of three sizes:
#Petit - 8.5-9.5cm square, and a minimum of 85g of dry matter.
#Demi - 10.5-11.5cm by 5.2-5.7cm, with a minimum of 70g of dry matter.
#Grand - 19-21cm square, with a minimum of 650g of dry matter.

The [[cheese]] must mature for least 2 weeks, though most are left for over 6 weeks.

Regulations currently allow both pasteurised or unpasteurised [[milk]] to be used during manufacture.

{{CheeseContact}}
[[Category:Ingredients]]
[[Category:Dairy products]]
[[Category:Cheeses]]
[[Category:French cheeses]]
[[Category:Basse-Normandie cheeses]]
[[Category:Haute-Normandie cheeses]]
[[Category:Cows' milk cheeses]]
[[Category:PDO-PGI-TSG ingredients]]

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Pont-l'Évêque cheese - Revision history

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