Presentation
The round square cheese created by Cistercian monks, it became the most famous cheese in the kingdom in the 15th century. Under its washed yellow rind, its paste is blond, supple and soft. Typical without being strong on the palate, it has a subtle flavour and a slight taste of hazelnut and butter.
Pont-l'Evêque AOP is a Protected Designation of Origin of Normandy. Like all PDOs, it is associated with a precisely defined territory, a specific raw material and a specific know-how. No PDOs may be manufactured elsewhere than in the defined area.
Consumption advice
Norman cheeses go perfectly with many dishes and wines from French gastronomy. Our cheesemakers recommend a few gourmet combinations.
Manufacturing
Pont-l'Evêque PDO Graindorge is washed several times during its maturing process, which develops all its most subtle aromas and highlights all the typical features of our terroir. After about ten days of maturing, the Pont-l'Evêque PDOs are then sorted. Each cheese is passed into the expert hands of our sorters, who check its quality and ripeness in order to guarantee consumers the exceptional Pont-l'Evêque PDO.
