Pont L’Eveque 360g
About This Cheese
Pont l’Eveque is rich and creamy, and in perfect condition, can be quite similar to Camembert. The rind of Graindorge’s Pont-l’Évêque is a ridged dusty white, with an occasional orangey/salmon pink tinge. The creamy yellow paste is soft, but not runny with air holes speckled throughout.
TypeSoft
Rennettraditional
RegionNormandy, France
ProducerE.Graindorge
Milkcow
Rindwashed
€15.50
Story
The cheese takes its name from the little town of Pont L’Eveque, between Deauville and Lisieux. Pont L’Eveque comes in two basic styles; the first (carried by Sheridans) is brushed regularly during ripening to produce a whitish pink rind with a slightly beige hue. This rind produces a soft long-lasting cheese. The second style involves the frequent washing of the rind with salt water during affinage. This produces a firmer, stronger tasting cheese with a more orange coloured rind. Pont L’Eveque is said to be the oldest Norman style of cheese still in production. The flavour is characterised by a certain nutty sweetness finish and faint smokiness.
Producer
Since 1910, E. Graindorge Cheese Dairy has been passed down from father to son. The company specializes in the production of the four Norman Protected Designations of Origin or PDO cheeses, Livarot, Pont-l’Eveque, Camembert de Normandie, Neufchatel. The milk is collected from a hundred producers.
Goes Well With
Recipes
FAQs
Cheese should be unpacked and stored in a cool place, ideally around 5 degrees. Take out about an hour before serving, and allow to come to room temperature. Leaving cheese come up to room temperature (“to chambre”) allows it to develop a fuller, more aromatic flavour. Beware temperatures that are too warm (hot kitchen) and try and let the cheese come up to temperature in a relatively cool place like a cool pantry. Harder cheeses can need a little more time than softer ones.
Cheeses like cheddars that have more open texture pastes where the curd is not heavily compacted during the cheesemaking process can have occasional blue veining. Though this blueing is caused by unintentional rouge pencillium genus mould that has found its way into the cheese, it is often sought after for its contributing flavour.
Frequently, cheeses that start to grow mould while aging, in storage, or during transit can be salvaged and are safe to consume. In the case of blue/white mould that has begun to form, it can be scraped off with regular dinner knife or back of chef knife, and bloomy rind cheeses often begin to re-rind themselves on the cut surface which can just be cut off or eaten.
Spoiled cheese has some key indicators – if you get an ammonia/sour smell or taste then it goes in the bin.
Fresh, high moisture, young cheeses (think mozzarella/ricotta/mascarpone/cream cheese) that have mould growing should be discarded immediately.
Moulds that show up with black or reddish hue should be discarded.
Our primary aim is to provide delicious, quality, safe cheeses to our Sheridans customers however cheese is a living thing with an agenda of its own. If you believe your cheese (or other food item) has spoiled, please contact us immediate at online@sheridanscheesemongers.com for a replacement or refund.
Nutritional Information
Soft cheese made with raw cow’s milk
Ingredients: Allergens listed in bold: MILK, salt, lactic starters (MILK), rennet,
Nutritional Information per 100g
Energy (kJ/ kcal) 1383 / 334
Fat (g) 28g
of which saturated (g) 18.7g
Carbohydrates (g) 0.4g
of which sugar (g) 0.4
Proteins (g) 20g
Salt (g) 1.7g
