Pont l'Eveque - large - sharp cow's milk soft cheese, cut cheese - 1 lb/454 g, France.
Probably the oldest Normandy cheese, it takes two liters of milk to make one Pont l'eveque of 8.8 oz. After washing, the rind is moist and ochre in color. The pate is creamy yellow, fine-textured, and smooth. It sinks under finger pressure but has no elasticity.
As the cheese ripens, the rind grows sticky and reddens, and small holes spread throughout the pate. Further ripening will result in pate that glistens with fat when cut, with lingering traces of sweetness in the taste. During the affinage, the cheeses are washed, brushed and turned.
Appropriate wines: Burgandy, Bordeaux, Cabernet, Merlot.
Fat in Cheese: 45%.