Washed rind
Cow’s milk
Pont-l’Évêque
A square Norman washed rind that has been made since the 1100s.
Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.
One of the oldest surviving Norman cheeses, recorded in the twelfth century as *angelot*. Square, small, washed during ripening until the rind turns gold-orange.
Strong-smelling and gently sweet, with hay and cured meat and a farmyard undertow. It stops well short of Époisses on the scale of confrontation.
Tastes of
hay
cured meat
butter
a farmyard nose
Put it next to
Norman cider
Calvados
Baguette
Grapes
Tasting notes
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