Clark's Cheese Blog
Welcome to the Clarks Cheese Blog
Welcome to our blog! The place that you will find everything we want to share about cheese: Pictures, descriptions, new products, etc. I hope you will enjoy looking through the blog as much as we enjoy running it.
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Thursday, 23 February 2012
Pont l'Eveque AOP
Dating back to the 12th century, under the name of Angelot, it took the name of the the small town of Basse-Normandie in 17th century.
the rind is washed with a typical white "flower". the pate is pale yellow with "eyes". The taste is rich with creamy notes and hints of hazelnuts.
Pont l'Eveque matures for a least 2 weeks in the area of origin.
Best enjoyed with a more robust red wine or should you prefer, a very cold local cider.