Pont-l'Évêque AOP

Pont-l’Évêque is, simply put, a wonderful cheese. It was first created in the 17th century and, like many other cheeses from the region, is made with the milk of cows from Pays d’Auge. In fact, its rind is created in a similar fashion to many other cheeses hailing from the region - washed in brine and colored with annatto, and then allowed to harden by letting it age in a humid environment.

To be set apart from its delicious cousins, Pont-l’Évêque is given a different shape. Rather than the traditional round wheel, one is greeted with a square slab. This indicates that the cheese is indeed Pont-l’Évêque. The bouquet of the cheese is reminiscent of hay and grass, while the texture and flavor is more akin to camembert. The flavor of the cheese however is quite floral, thanks to the rich environment in which the cows are allowed to graze.

This delicious cheese is perfectly served on crackers or soft, crusty bread. It is also a pleasure to consume on its own. Serve this delicate cheese with delicate wines so as not to overpower it’s wonderful flavor.

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.