Pont l'Eveque Cheese Making Recipe

by New England Cheesemaking Supply CompanyUpdated 32 days ago

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Pont l'Eveque is perhaps the oldest of the Norman cheeses. It is a beautiful mix of bloomy rind and washed rind, falling right between Camembert and Livarot.

Once you cut into it, you will find the edges have broken down more than the center, giving you a contrasting flavor of that sweet gooiness of Camembert near the edges and a firmer and brighter acid as you approach the center.

This is a great flavor combo in the mouth which allows you to focus on the milky goodness of this amazing cheese.

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advanced aging-time-under-1-month author-Jim-Wallace bacteria linens geotrichum candidum ma 4002 mold ripened new-england-cheesemaking recipe skill-level-advanced washed rind yield-2-pounds

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Description

Pont l'Eveque is perhaps the oldest of the Norman cheeses. It is a beautiful mix of bloomy rind and washed rind, falling right between Camembert and Livarot. Once you cut into it, you will find the edges have broken down more than the center, giving you a contrasting flavor of that sweet gooiness of Camembert near the edges and a firmer and brighter acid as you approach the center. This is a great flavor combo in the mouth which allows you to focus on the milky goodness of this amazing cheese.