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Pont-l'Évêque (cheese)
Encyclopedia
Pont-l'Évêque is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque
, between Deauville
and Lisieux
in the Calvados
département of Basse-Normandie
. It is probably the oldest Norman cheese still in production.
Pont-l'Évêque is an uncooked, unpressed cow's-milk
cheese
, square in shape usually at around 10cm square and around 3cm high, weighing 400g. The central pâte is soft, creamy pale yellow in colour with a smooth, fine texture and has a pungent aroma. This is surrounded by a washed rind that is white with a gentle orange-brown coloration. The whole is soft when pressed but lacks elasticity. It is generally ranked alongside Brie
, Camembert
, and Roquefort
as one of the most popular cheeses in France.
since at least the 12th century, and local legend claims that it was first made in a Norman abbey. A manuscript from the time writes that a fine meal should always end with some "angelot", the name used for the cheese at the time.
The cheese became popular across the country from the 16th century onwards, when it obtained the name of the village around which its production was centred.
(AOC) cheese on August 30, 1972, reaching full status in 1976. Its production was defined and protected with a decree of December 29, 1986.
The AOC regulations include the following restrictions:
The affinage lasts at least two weeks after production, though most are left for over six weeks.
The cheese is around 45% fat as a percentage of dry matter and is manufactured throughout the year. Regulations currently allow either pasteurized
or unpasteurized milk to be used for its manufacture.
The annual production is around 3,500 tonnes, of which the majority is made by two large producers. Only 2% of the production is classed as fermier. Acclaimed manufacturers include Bisson et fils, Lanquetôt, Lepeudry, and Levasseur.
Pont-l'Évêque, Calvados
Pont-l'Évêque is a commune in the Calvados department in the Basse-Normandie region in northwestern France. It has given its name to a type of soft cheese .-Population:-Transport:* A13 autoroute* A132 autoroute...
, between Deauville
Deauville
Deauville is a commune in the Calvados département in the Basse-Normandie region in northwestern France.With its racecourse, harbour, international film festival, marinas, conference centre, villas, Grand Casino and sumptuous hotels, Deauville is regarded as the "queen of the Norman beaches" and...
and Lisieux
Lisieux
Lisieux is a commune in the Calvados department in the Basse-Normandie region in northwestern France.Lisieux is the capital of the Pays d'Auge area, which is characterised by valleys and hedged farmland...
in the Calvados
Calvados
The French department of Calvados is part of the region of Basse-Normandie in Normandy. It takes its name from a cluster of rocks off the English Channel coast...
département of Basse-Normandie
Basse-Normandie
Lower Normandy is an administrative region of France. It was created in 1956, when the Normandy region was divided into Lower Normandy and Upper Normandy...
. It is probably the oldest Norman cheese still in production.
Pont-l'Évêque is an uncooked, unpressed cow's-milk
Milk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
cheese
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
, square in shape usually at around 10cm square and around 3cm high, weighing 400g. The central pâte is soft, creamy pale yellow in colour with a smooth, fine texture and has a pungent aroma. This is surrounded by a washed rind that is white with a gentle orange-brown coloration. The whole is soft when pressed but lacks elasticity. It is generally ranked alongside Brie
Brie (cheese)
Brie is a soft cow's cheese named after Brie, the French region from which it originated . It is pale in color with a slight grayish tinge under a rind of white mold; very soft and savory with a hint of ammonia...
, Camembert
Camembert (cheese)
Camembert is a soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Normandy in northern France.-Production:...
, and Roquefort
Roquefort (cheese)
Roquefort , sometimes spelled Rochefort in English, is a sheep milk blue cheese from the south of France, and together with Bleu d'Auvergne, Stilton and Gorgonzola is one of the world's best-known blue cheeses...
as one of the most popular cheeses in France.
History
The cheese has been made in NormandyNormandy
Normandy is a geographical region corresponding to the former Duchy of Normandy. It is in France.The continental territory covers 30,627 km² and forms the preponderant part of Normandy and roughly 5% of the territory of France. It is divided for administrative purposes into two régions:...
since at least the 12th century, and local legend claims that it was first made in a Norman abbey. A manuscript from the time writes that a fine meal should always end with some "angelot", the name used for the cheese at the time.
The cheese became popular across the country from the 16th century onwards, when it obtained the name of the village around which its production was centred.
Manufacture
Pont-l'Évêque was recognised as an Appellation d'Origine ContrôléeAppellation d'Origine Contrôlée
Appellation d’origine contrôlée , which translates as "controlled designation of origin", is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut National...
(AOC) cheese on August 30, 1972, reaching full status in 1976. Its production was defined and protected with a decree of December 29, 1986.
The AOC regulations include the following restrictions:
- The milk must come from a controlled area around the village of Pont-l'Évêque, extending to the départments of CalvadosCalvadosThe French department of Calvados is part of the region of Basse-Normandie in Normandy. It takes its name from a cluster of rocks off the English Channel coast...
, EureEureEure is a department in the north of France named after the river Eure.- History :Eure is one of the original 83 departments created during the French Revolution on 4 March 1790...
, MancheMancheManche is a French department in Normandy named after La Manche , which is the French name for the English Channel.- History :Manche is one of the original 83 departments created during the French Revolution on March 4, 1790...
, MayenneMayenneMayenne is a department in northwest France named after the Mayenne River.-History:Mayenne is one of the original 83 departments created during the French Revolution on March 4, 1790. The northern two thirds correspond to the western part of the former province of Maine...
, OrneOrneOrne is a department in the northwest of France, named after the river Orne.- History :Orne is one of the original 83 departments created during the French Revolution, on March 4, 1790. It was created from parts of the former provinces of Normandy and Perche.- Geography :Orne is in the region of...
and Seine-MaritimeSeine-MaritimeSeine-Maritime is a French department in the Haute-Normandie region in northern France. It is situated on the northern coast of France, at the mouth of the Seine, and includes the cities of Rouen and Le Havre...
. - The curd must be successively divided, kneaded and then drained.
- During affinage the cheeses must be washed, brushed and turned.
- The resulting cheese must be one of three sizes:
- Petit - 8.5-9.5cm square, and a minimum of 85g of dry matter.
- Demi - 10.5-11.5cm by 5.2-5.7cm, with a minimum of 70g of dry matter.
- Grand - 19-21cm square, with a minimum of 650g of dry matter.
The affinage lasts at least two weeks after production, though most are left for over six weeks.
The cheese is around 45% fat as a percentage of dry matter and is manufactured throughout the year. Regulations currently allow either pasteurized
Pasteurization
Pasteurization is a process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately. This process slows microbial growth in food...
or unpasteurized milk to be used for its manufacture.
The annual production is around 3,500 tonnes, of which the majority is made by two large producers. Only 2% of the production is classed as fermier. Acclaimed manufacturers include Bisson et fils, Lanquetôt, Lepeudry, and Levasseur.