The Pont-l’Evêque cheese fair held on the 2nd week-end of May, the Pont-l’Evêque cheese makers animate this wonderful gastronomic “Marche” (open market) wich concludes with a Pont-l’Evêque National Competition.
Perfect drink matches: AOC Normandy cider, Meursault or Graves


Pont-l’Evêque (PDO)
Originally produced by monks, Pont-l’Evêque is a washed or brushed rind, soft-ripened cheese made from whole or semi-skimmed milk. Either square or oblong, once removed from the mould, it is turned at least, once a day. Its aroma starts to develop following a 45- day ripening and its white to orange rind (depending on whether it was washed or brushed) unveils a supple and delicious texture, with a rather subtle and fruity taste, reminiscent of hazelnuts.
Camembert de Normandie
Livarot
Neufchâtel
Pont-l'Evêque
Isigny Butter and Cream
Noord-Hollandse Gouda
West Country Farmhouse Cheddar Cheese
Gorgonzola|
EDITOR Graphic design : Françoise DOLL |
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• AOP depuis 1972
• 2,755 tons