Maturation: 10 days
Cheese Type: Unpressed, Uncooked soft cheese with a washed rind
Born in the 12th century in a Normandy Abbey by Cistercian monks, Pont-l’Eveque is one of the oldest cheeses in Normandy. Also, know as ‘Angelot’, to differentiate itself from the the other cheeses from the region, its square shape was later acquired to recongnise it easily. AOC Pont l’Eveque has a soft texture similar to Camembert and a yellow, butter colour with a beige orange rind with a floury texture. Its smell is pungent but its taste is sweet with varied aromas: vegetal, grassy, lactic, creamy and buttery.
Red wines (Merlot, Saint-Emilion)
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