Isigny Sainte-Mère Pont L’Eveque AOP (220g)

One of Normandy’s classic cheeses, Pont L’Eveque is a soft cheese with a washed rind. It is a subtle and elegant cheese that exudes an exquisite aroma of hazelnuts. Serve it with slices of good country bread, or a few dried figs. Ideally, it should be sampled with a glass of chilled cider or a favourite wine.

Pont-l’Évêque cheese has benefited from Protected Designation of Origin since 1996. This sign of quality is administered by the European Union. Isigny’s PDO Pont l’Evèque is made from the finest Normandy milks. These are distinguished by their exceptional richness, high fat content, high levels of protein, Omega-3 fatty acids and vitamins, as well as by their lactic bacterial flora that is characteristic of the Isigny terroir.

The milk is heated and rennet is added to coagulate it. The curd is then cut, the whey is drained off and the curds are turned out of the vat. The whey is removed to limit lactose levels and curb the development of lactic cultures which feed on lactose. This explains why Pont l’Evèque stays a supple cheese. At the end of four days, the cheeses are taken out of the moulds and salted on the fifth day. They are washed in salt water on the seventh day, hence the term washed rind cheese. For the rest of their time in the hâloir, the cheeses are turned by hand as they ripen.

Isigny’s master cheesemaker watches over the correct development of the crust and the texture of the cheese. A Pont l’Evèque will express its full characteristics as it undergoes a slow and careful ripening that can last between 13 days and six weeks.