Clark's Cheese Blog

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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.

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