Le choix et les prix de Rungis...
Livrés chez vous
Le choix et les prix de Rungis...
Livrés chez vous
Originally manufactured in a city located between Lisieux and Deauville, the Pont L'Evêque cheese rind is rather smooth, and its color varies from golden yellow to orange. Its slightly rebounded appearance, color, creamy and soft taste makes it an extremely pleasant cheese.
Square in shape, usually 10 cm square and 3 cm to 3.5 cm high, weighing about 400 grams.
Its texture: Creamy and soft
Its Taste: Lightly salted
Its flavor: Subtle and refined, fruity flavors like hazelnut
Pont-l'Evêque cheese is probably one of the oldest Norman cheese.
In the 12th century, it was originally known as "Angelot" (cherub), a coin used as currency and also to pay taxes. The current name comes from the Pays d'Auge where the Pont L’Evèque originates. The soil and climate allow cows to produce a quality milk useful to cheese makers in applying their unique expertise.
Every day, one by one, Pont l’Evêque are turned before entering the maturing cellars where they develop a subtle, fruity taste reminiscent of hazelnut under an orange bloomy rind.
|
Name |
Pont l'Evêque AOP au lait pasteurisé |
|
Supplier's address |
Fromagerie de Livarot 42, rue Général Leclerc 14140 LIVAROT |
|
Ingredients |
Lait de vache pasteurisé, Sel, Ferments lactiques et d'affinages, Présure animale |
|
Weight |
0,35 |
|
Fat content |
23 % |
|
DLUO |
75 j |
|
Allergens |
- |
|
Energy value |
295 |
|
Proteins |
21 |
|
Carbohydrates |
0,5 kg |
|
Lipid |
15 g |
|
Salt |
|
|
Calcium |
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