PDO Pont-l'Évêque

Wood box 360 g

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11,00 € Tax included

0.36 kg
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Description

Pont-l'Évêque is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados département of Normandy. It is probably the oldest Norman cheese still in production. Pont-l'Évêque is an uncooked, unpressed cow's-milk cheese, square in shape usually at around 10 cm square and around 3 cm high, weighing 400 grams.

It is believed Pont-l’Évêque was created by Cistercian monks in the 12th century. In 1225, Guillaume de Lorris, in the Roman de la Rose, wrote: "Good food always included Angelots cheese for dessert". The word Angelot comes from the name of an English coin (the Angel). That cheese was then used as a means of barter, payment and tax!

In 1622, Hélie le Cordier published a poem to the glory of that cheese which people already enjoyed in Paris : "Everyone also loves it since it creates so much art that, young or old, it is only cream". The "Angelot" or "Augelot", in reference to the Pays d’Auge, defines a fat, cylinder-shaped cheese the size of a camembert...

It is only in the 18th century that the name Pont-l’Évêque, from the town located between Lisieux and Deauville was first used. It is sold there on markets. It also took its square shape at that time, especially in order to make the difference with Livarot.

From the 19th century on, the development of the grazing surface and of dairy breeding in Normandy allowed the increase of the production of Pont-l’Évêque, which was made twice a day after each milking. In parallel, the expansion of railway lines helped its sales and recognition outside of its area of production.

In the 20th century, the collection of milk and its transformation were modernized. Breeders, who found a new outlet for milk, tended to give up the production of cheese. Handcraft production, created the century before, started thriving and growing continuously.

carte camembert

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Specifications

Name/DesignationPDO Camembert de Normandie
RegionNormandy
Milkgoat
Cutting tips
360 g
Weight
Type Soft-ripened
Production timeAll year
IngredientsUnpasteurized cows’ milk, salt, lactic starter, animal rennet
Allergensmilk, lactic starter
Recommended wine
Cairanne, Cidre