Pont-l'Évêque is an uncooked, unpressed cow's-milkcheese, square in shape usually at around 10 cm (3.9 in) square and around 3 cm (1.2 in) high, weighing 400 grams (14 oz). The central pâte is soft, creamy pale yellow in color with a smooth, fine texture and has a pungent aroma. This is surrounded by a washed rind that is white with a gentle orange-brown coloration. The whole is soft when pressed but lacks elasticity. It is generally ranked alongside Brie, Camembert, and Roquefort as one of the most popular cheeses in France.
The cheese has been made in Normandy since at least the 12th century, and was allegedly first made by Cistercian monks who had settled west of Caen.[2] Originally known as "cherub", it later took the name "angelot". Becoming popular across the country from the 16th century onwards, it then acquired the name of the village around which its production was centred.
Manufactureedit
Pont-l'Évêque was recognised as an Appellation d'Origine Contrôlée (AOC) cheese on August 30, 1972, reaching full status in 1976. Its production was defined and protected with a decree of December 29, 1986.[3]Le Petit Futé guides commend that the best AOC Pont-l'évêque comes from the Pays d'Auge, which includes the Canton of Pont-l'Evêque itself.[4][5]
The AOC regulations include the following restrictions:
The curd must be successively divided, kneaded and then drained.
During affinage the cheeses must be washed, brushed and turned.
The resulting cheese must be one of three sizes:
Petit – 8.5–9.5 cm square, and a minimum of 85g of dry matter.
Demi – 10.5–11.5 cm by 5.2–5.7 cm, with a minimum of 70g of dry matter.
Grand – 19–21 cm square, with a minimum of 650g of dry matter.
The affinage lasts at least two weeks after production, though most are left for over six weeks.
The cheese is around 45% fat as a percentage of dry matter and is manufactured throughout the year. Regulations currently allow either pasteurized or unpasteurized milk to be used for its manufacture.
The annual production is around 3,500 tonnes, of which the majority is made by two large producers. Only 2% of the production is classed as fermier. Acclaimed manufacturers include Bisson et fils, Lanquetôt, Lepeudry, and Levasseur.
Recipes include use in three-cheese fondue together with livarot and camembert, to accompany tournedos de veau.[6]
^Leanne Kitchen The Dairy 2008 - Page 149 "Pont-l'évêque - Named after the village in Normandy where it supposedly first appeared, this cheese is one of the most popular in France. An old cheese, it dates from at least the 12th century, when it was made by monks; it was once known as 'white meat' as it was eaten instead of meat on fasting days .. Pont l'évêque is a cow's milk cheese, with a full, rich, sweet, slightly tangy flavour profile and a thin brownish rind; it is very similar to livarot, another washed-rind......"
^. Archived from the original on 2014-08-14. Retrieved 2014-08-01.
^Le Petit Futé Normandie - Page 58 2011 "Une Appellation d'Origine Contrôlée permet à un fromage de se distinguer. ... Le meilleur du pont-l'évêque vient du pays d'Auge; quant au livarot, il est fabriqué au sud-ouest du Calvados et au nord-ouest de l'Orne."
^Le Petit Futé Deauville - Honfleur 2012 (avec cartes, photos + avis des lecteurs) - Page 44 2012 "L'étiquette « Fabriqué en Normandie » ne signifie pas, par exemple, que le fromage a été élaboré avec du lait normand ! Dans le cas de l'AOC on est certain ! Le pont-l'évêque et le livarot ont également obtenu leur AOC. Le meilleur du pont-l'évêque vient du Pays d'Auge..."
^Isabelle Cauty, Jean-Marie Perreau - Conduite du troupeau bovin laitier - Page 32 2009 "les fromages à pâte molle à croûte lavée (la croûte subit, au cours de l'affinage, des lavages et des brossages à l'origine d'un goût plus marqué) ex : le Munster, l'Epoisses, le Maroilles, le Pont-l'évêque, le Livarot, le vacherin... "
^Le Petit Futé Rouen - Page 26 ed. Jean-Paul Labourdette, Dominique Auzias, Caroline Sainsard - 2010 "S'il n'y en avait qu'une à faire, ce serait le tournedos de veau poêlé et sa fondue aux trois fromages: livarot, pont-l'évêque et camembert. In-con-tour-na-ble. Et puis si vous terminez par les poires pochées à la crème de whisky, vous saurez ..."
External linksedit
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pont, Évêque, cheese, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, septe. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Pont l Eveque cheese news newspapers books scholar JSTOR September 2013 Learn how and when to remove this template message Pont l Eveque ˌ p ɒ l e ˈ v ɛ k ˌ p ɒ n t French pɔ levɛːk is a French cheese originally manufactured in the area around the commune of Pont l Eveque between Deauville and Lisieux in the Calvados departement of Normandy It is probably the oldest Norman cheese still in production 1 Pont l EvequePont l Eveque Texture of Pont l EvequeCountry of originFranceRegionNormandyTownPont l EvequeSource of milkCowPasteurizedFrequentlyTextureSoft washed rindFat contentDepends on varietyAging time4 6 weeksCertificationAOC 1976Related media on Commons Pont l Eveque is an uncooked unpressed cow s milk cheese square in shape usually at around 10 cm 3 9 in square and around 3 cm 1 2 in high weighing 400 grams 14 oz The central pate is soft creamy pale yellow in color with a smooth fine texture and has a pungent aroma This is surrounded by a washed rind that is white with a gentle orange brown coloration The whole is soft when pressed but lacks elasticity It is generally ranked alongside Brie Camembert and Roquefort as one of the most popular cheeses in France Contents 1 History 2 Manufacture 3 See also 4 References 5 External linksHistory editThe cheese has been made in Normandy since at least the 12th century and was allegedly first made by Cistercian monks who had settled west of Caen 2 Originally known as cherub it later took the name angelot Becoming popular across the country from the 16th century onwards it then acquired the name of the village around which its production was centred Manufacture editPont l Eveque was recognised as an Appellation d Origine Controlee AOC cheese on August 30 1972 reaching full status in 1976 Its production was defined and protected with a decree of December 29 1986 3 Le Petit Fute guides commend that the best AOC Pont l eveque comes from the Pays d Auge which includes the Canton of Pont l Eveque itself 4 5 The AOC regulations include the following restrictions The milk must come from a controlled area around the village of Pont l Eveque extending to the departments of Calvados Eure Manche Mayenne Orne and Seine Maritime The curd must be successively divided kneaded and then drained During affinage the cheeses must be washed brushed and turned The resulting cheese must be one of three sizes Petit 8 5 9 5 cm square and a minimum of 85g of dry matter Demi 10 5 11 5 cm by 5 2 5 7 cm with a minimum of 70g of dry matter Grand 19 21 cm square with a minimum of 650g of dry matter The affinage lasts at least two weeks after production though most are left for over six weeks The cheese is around 45 fat as a percentage of dry matter and is manufactured throughout the year Regulations currently allow either pasteurized or unpasteurized milk to be used for its manufacture The annual production is around 3 500 tonnes of which the majority is made by two large producers Only 2 of the production is classed as fermier Acclaimed manufacturers include Bisson et fils Lanquetot Lepeudry and Levasseur Recipes include use in three cheese fondue together with livarot and camembert to accompany tournedos de veau 6 See also editList of cheesesReferences edit Leanne Kitchen The Dairy 2008 Page 149 Pont l eveque Named after the village in Normandy where it supposedly first appeared this cheese is one of the most popular in France An old cheese it dates from at least the 12th century when it was made by monks it was once known as white meat as it was eaten instead of meat on fasting days Pont l eveque is a cow s milk cheese with a full rich sweet slightly tangy flavour profile and a thin brownish rind it is very similar to livarot another washed rind History of Pont l Eveque website Archived from the original on 2014 08 14 Retrieved 2014 08 01 Le Petit Fute Normandie Page 58 2011 Une Appellation d Origine Controlee permet a un fromage de se distinguer Le meilleur du pont l eveque vient du pays d Auge quant au livarot il est fabrique au sud ouest du Calvados et au nord ouest de l Orne Le Petit Fute Deauville Honfleur 2012 avec cartes photos avis des lecteurs Page 44 2012 L etiquette Fabrique en Normandie ne signifie pas par exemple que le fromage a ete elabore avec du lait normand Dans le cas de l AOC on est certain Le pont l eveque et le livarot ont egalement obtenu leur AOC Le meilleur du pont l eveque vient du Pays d Auge Isabelle Cauty Jean Marie Perreau Conduite du troupeau bovin laitier Page 32 2009 les fromages a pate molle a croute lavee la croute subit au cours de l affinage des lavages et des brossages a l origine d un gout plus marque ex le Munster l Epoisses le Maroilles le Pont l eveque le Livarot le vacherin Le Petit Fute Rouen Page 26 ed Jean Paul Labourdette Dominique Auzias Caroline Sainsard 2010 S il n y en avait qu une a faire ce serait le tournedos de veau poele et sa fondue aux trois fromages livarot pont l eveque et camembert In con tour na ble Et puis si vous terminez par les poires pochees a la creme de whisky vous saurez External links edit nbsp Wikimedia Commons has media related to Pont l eveque cheese Official site Archived 2010 01 15 at the Wayback Machine The Pont L Eveque Story Isigny Sainte Mere Co operative Pont L eveque Retrieved from https en wikipedia org w index php title Pont l 27Eveque cheese amp oldid 1144247967, wikipedia, wiki, book, books, library,
