Pont l'Évèque Père Eugène

Being one of the oldest Norman cheeses, the originality of the Pont l’Évèque comes primarily from its square shape. Its rind varies from golden yellow to orange and it has a soft touch that announces a warm and pleasant cheese. The cheese must be neither too dry nor too runny, so it offers creamy and fruity aromas.

Milk

Cow

Production

Sorted, sometimes brushed then packed in wooden packaging, the Pont l’Eveque continues ripening for 2 to 6 weeks for the whitish rind slowly turns to red.

Tasting tips

Pairing cheese and wine

Pont-Eveque is mainly eaten with red wine, possibly quite powerful. A Morgon or a Côte de Brouilly are perfectly suited to sublimate the flavors.

Our Pont L'Évèque Père Eugène

Since 1910, the recipes from the Fromagerie E.Graindorge are transmitted from father to son. Located in the heart of Normandy, in the grove of the Pays d'Auge, the Fromagerie E.Gaindorge has an ideal climate and an ideal agriculture to produce cheeses of Protected Origin Denomination (PDO) in Normandy.The Pays d’Auge may be the best natural region of France for farming : its soil is rich and fertile, and the climate is particularly favorable. The temperature, generally soft, with no major differences between seasons, abundant rainfall and its distribution on a large number of days make the Pays d'Auge the perfect region for grasslands and animal livestock.

Did you know that ?

Created by Cistercian monks, the Pont l’Eveque appeared in the twelfth century and was used as dime at the time. It became the most famous cheese of the kingdom in the fifteenth century and is a Protected Designation of Origin (PDO) since 1972.

Origin

Facts

Description

Commercial name : Pont L'Évèque Père Eugène Name : Cow milk cheese Type : Soft paste with washed rind Preservation : Around 8°C

Composition

Fat content : 23% Ingredients : Cow milk, lactic ferments, rennet, salt Allergen : Milk

Local cheesemaker / refiner

Name : Graindorge Address : 14140 Livarot

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