DuPont Pont-l'Évêque AOP: A Timeless Normandy Cheese

Discover the Heritage and Craftsmanship Behind DuPont Pont-l’Évêque AOP

DuPont Pont-l’Évêque AOP invites you on a delightful journey to Normandy, France, where this remarkable cheese has been crafted for centuries. As one of the oldest cheeses from the region, its roots trace back to the 12th century, where it was first produced by monks. Initially known as “angelot,” it gained its current name in the 17th century, becoming a renowned delicacy across France.

AOP Certification: A Mark of Authenticity

Pont-l’Évêque holds the esteemed Appellation d’Origine Protégée (AOP) certification, symbolizing its adherence to tradition and quality. Strict guidelines dictate its production, ensuring that only cheese from specific regions following precise methods can bear the Pont-l’Évêque AOP label. This prestigious status, granted in 1996, guarantees that you are savoring an authentic piece of Normandy’s culinary legacy.

The Unmistakable Characteristics of Pont-l’Évêque

• Texture: Soft, creamy, and spreadable, offering a melt-in-the-mouth experience.
• Rind: Washed, smooth, and edible with a distinctive yellow-orange to pink hue.
• Shape: Uniquely square, setting it apart from rounder counterparts like Camembert.
• Aroma: Rich and earthy with notes reminiscent of hay and a Normandy farm.
• Flavor: Creamy with subtle hazelnut undertones and a mild, buttery profile.

Crafted with Rich Normande Cow’s Milk

The cheese is traditionally made from the flavorful milk of Normande cows, prized for their rich and creamy output. This milk forms the backbone of Pont-l’Évêque’s luxurious texture and refined taste. Whether made from raw or pasteurized milk, the commitment to quality remains unwavering.

Journey from Curd to Creamy Delight

1. Milk and Curdling

Gently warmed, the milk is combined with rennet to form curds, the foundational step in creating this delicacy.

2. Cutting and Kneading

The curds are cut and kneaded, releasing whey and developing texture.

3. Molding

Placed into traditional square molds, this step defines Pont-l’Évêque’s iconic shape.

4. Salting and Washing

Each cheese is meticulously salted by hand before undergoing a series of washings that cultivate its hallmark rind.

5. Ripening

During affinage, the cheese is carefully tended, enhancing its flavors over a minimum of 21 days but often extending to six weeks or more.

Serving Suggestions and Pairings

Pont-l’Évêque’s mild yet complex flavors make it a versatile table cheese, best savored at room temperature to unleash its full aroma. Pair it with rustic bread or on a refined cheese platter. It melds beautifully with Normandy ciders, dry white wines like Sancerre or Chablis, or light red wines such as Beaujolais.

A Culinary Jewel of Normandy

DuPont Pont-l’Évêque is more than just cheese; it’s a celebration of Normandy’s rich dairy tradition. Its distinct aroma and nuanced flavors offer a snapshot of the region’s artisanal craftsmanship. Perfect for creating an authentic French cheese experience, it holds a cherished place on any cheese board or gourmet dish.