Probably the oldest Normandy cow
cheese, it takes two liters of milk to
make one Pont l'Eveque of 8.8 oz. After washing, the rind is moist
and ochre in color. The pate is creamy yellow, fine-textured, soft
and smooth. It sinks under finger pressure but has no
elasticity.
As the cheese ripens, the rind grows sticky and reddens, and small
holes spread throughout the pate. Further ripening will result in
pate that glistens with fat when cut, with lingering traces of
sweetness in the taste. During the affinage, the cheeses are
washed, brushed and turned.
Appropriate wines: Burgundy, Bordeaux, Cabernet,
Merlot.
Percentage of Fat: 45%.
Brand: Graindorge. 2 week shelf life in the fridge.
Must
ship Overnight.
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