A soft square-shaped cow's milk cheese of Pont-l'Eveque in Normandy, with a washed golden rind and a rich, glossy paste — one of the oldest Normandy cheeses, documented since the twelfth century. AOC granted in 1976.
Pont-l'Eveque is a soft cow's milk cheese named for the commune of Pont-l'Eveque in Calvados, Normandy. Wikipedia documents it as one of the oldest Normandy cheeses, with a history reaching back to the twelfth or thirteenth century. It received its AOC in 1972, with European PDO following in 1996. The cheese is sold in a characteristic square block; the surface flora give a golden rind and soften the paste to a glossy, rich interior.
A square of Pont-l'Eveque yields to a smooth, glossy, golden paste beneath a soft rind. The texture is rich and supple; the flavor is meaty and savory, with a delicate barnyard note that deepens as it ages.
Pont-l'Eveque is a soft-ripened cheese with an optional washed rind. Rennet coagulates cow's milk; the curd is lightly pressed into square molds. During affinage, the rind may be washed with brine, encouraging surface flora including Brevibacterium linens. This mixed surface ecology ripens the paste from the outside in through enzymatic proteolysis, softening it to the glossy, rich texture; the washing also gives the golden color.
Variations
Made in three sizes; the square form, the washed or natural golden rind, and the soft glossy paste are the constants.
On the Palate
Where Pont-l'Eveque sits in the French flavor cloud
Ingredients
Serves 10How it's made
6 steps · 40 min
- 125 min
Warm cow's milk and add starter and rennet; let the curd set.
- 225 min
Ladle the curd into square molds and drain; press lightly.
Watch outPress the curd only lightly into the square molds — pack it hard and the paste sets dense instead of ripening soft and glossy.
- 315 min
Demold, salt the surfaces, and move to a humid cellar.
- 430 min
Optionally wash the rind periodically with brine.
Watch outWash the rind with brine periodically — that's what feeds the surface flora and gives it the golden color and deeper flavor.
- 530 min
Age for a minimum of about two weeks, longer for deeper flavor.
- 65 min
Release when the rind is golden and the paste is soft and glossy.
