Pont l'Eveque

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Available in half pound increments

It is believed that Pont 'Eveque's name is derived from 'Norman abbey' in Normandy, France where it was mainly produced during the 12th century. Probably one of the oldest cheeses of that area, Pont l'Eveque was called as d'Angelot during ancient days. Made from cow's milk, this cheese is manufactured throughout the year. Small, square shaped Pont l'Eveque is of pale yellow colour while its rind has white-orange colour.

A soft and very rich cheese with creamy and full-bodied flavour, tastes best when eaten at room temperature. It is an excellent dessert cheese, which goes well with a robust wine.

Pasteurized Cow's Milk