Pont-l'Évêque

Pont-l'Évêque

What it is

Cistercian monks are credited with the recipe in the twelfth century, and by 1230 the Auge valley was selling it as angelot — the name of a coin, because a cheese was a unit of rent. It only took the name of the market town of Pont-l'Évêque in the seventeenth century.

In the kitchen

Judge it by pressing the centre, not the edge: it should give like a ripe plum. A washed rind dries fast, so keep it in its wooden box, rind upward, and finish it within a week of opening.

Goes with

Apple Cider vinegar Calvados Walnut Pear Potato Butter Rye berries

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