Pont-l'Évêque (cheese)
The Pont-l'Évêque is a French cheese from Normandy made from raw or pasteurized cow's milk . It is considered to be one of the oldest cheeses originating from and produced in Normandy. In the eponymous small town of Pont-l'Évêque , cheese was already widely traded in the 17th century.
The cheese has been under the Appellation d'Origine Contrôlée since 1976 and has had a protected designation of origin (PDO) in it since 2006 , which ensures a consistent quality of the product and, among other things, defines the production conditions. So must the break are cut and kneaded so that the whey expires. Approved production categories for the Appellation d'Origine Contrôlée are Fermier , Artisanal , Coopératives and Industriel . The cheese must mature for at least two weeks. However, a maturation period of six weeks is more common. During the ripening process, the cheese is regularly washed, brushed and turned. It is available in three different sizes; typical is the square shape. With an edge length of 10 to 11 cm, the cheese is approx. 3 cm thick and weighs around 350 g.
The cheese is characterized by a creamy-yellow paste with a smooth and supple consistency. The bark is slightly reddish; the variant as white mold cheese is salted dry. A mature cheese has a strong, spicy aroma.
Notes and individual references
- ↑ Regulation (EC) No. 1898/2006 of the European Commission
- ↑ Philippe Olivier: Fromages des Pays du Nord. Nord, Pas-de-Calais, Picardy, Ardennes. Taillandier, Paris 1998, ISBN 2-86562-093-X .
- ↑ Bernard Nantet: Cheese, the 200 best types of cheese in the world. DuMont, Cologne 1994, ISBN 3-7701-3378-1 (French edition: Le goût du fromage. Flammarion, Paris 1994, ISBN 2-08-200586-0 ).