Pont-l'Évêque (/ˌpɒ̃ ləˈvɛk, ˌpɒnt -/, French: [pɔ̃ levɛːk] (listen)) 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 Normandy. It is probably the oldest Norman cheese still in production.[1]
Pont-l'Évêque is an uncooked, unpressed cow's-milk cheese, square in shape usually at around 10 cm (3.9 in) square and around 3 cm (1.2 in) high, weighing 400 grams (14 oz). The central pâte is soft, creamy pale yellow in color 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.
Pont L'eveque Cheese
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The cheese has been made in Normandy since at least the 12th century, and was allegedly first made by Cistercian monks who had settled west of Caen.[2] Originally known as "cherub", it later took the name "angelot". Becoming popular across the country from the 16th century onwards, it then acquired the name of the village around which its production was centred.
Pont-l'Évêque was recognised as an Appellation d'Origine Contrôlée (AOC) cheese on August 30, 1972, reaching full status in 1976. Its production was defined and protected with a decree of December 29, 1986.[3] Le Petit Futé guides commend that the best AOC Pont-l'évêque comes from the Pays d'Auge, which includes the Canton of Pont-l'Evêque itself.[4][5]
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.
Geotrichum Candidum (GEO17) mold powder will produce a white to creamy surface color and plays a significant role in the ripening process for surface ripened cheese including soft ripened and washed...
Brevibacterium Linens (red mold) is used in making surface-ripened or interior mold-ripened cheeses such as Brick, Limburger and Muenster. It develops rapidly, ensures a good ripening, and produces flavor....
This cheese salt absorbs easily and contains no iodine. Iodine will kill the lactic bacteria in the aging process. Lactic bacteria is important for proper aging of cheese. Cheese Salt does not dissolve too...
This cheese is a fun challenge for home cheese makers. If learning about making washed and bloomy ring cheese appeals to you, this is a great place to start. By combining a washed and bloomy rind, the flavor and texture profile developing in Pont l' Eveque is quite different from a cheese that's only washed or bloomy rind.
Today, the milk is used fresh and culture added.The MA4002 is a farmstead culture and contains the major meso/thermo typical in raw milk on the farm. It is best to use a good quality fresh (less than 24 hr) raw milk for the terroir cultures normally in milk as well, but if you can not find it, the pasteurized milk will work. The other two culture additions are the mold cultures for surface ripening this cheese during aging.
Now it's time to drain the curds before transfering them into cheese molds. To do this, I use a flat ladle and cut the curd mass about 1-2 inches deep and carefully move the curds to a draining surface. I like to use a bamboo mat as a draining surface but a piece of cheese cloth will also work.
On the following morning move the cheese to a space with good moisture (ideally 72F and at least 75-80% moisture). The cheese mold can be removed at this point. If the room is not moist enough. cover the cheese with a damp cloth.
During this time, turn the cheese at least 2-3 times a day. While drying, I like to place a cloth under the cheese to wick moisture away, be sure to replace any damp cloth with dray cloth once or twice a day. The moisture being released will become less and less.
Note: The surface of the cheese will be quite slippery/slimy. This is because the yeast and geotrichum combo have developed and begun to reduce the acidity, preparing for the surface growth to come.
The cheese is now ready for aging ideally at 52-55F and 90-95+% moisture (I use covered plastic trays for this here). The salting will have removed much of the initial surface yeast and mold growth and stabilized the surface. It will continue to give off a salty whey as the brine moves into the cheese so place these on a dry cloth to wick it away.
Once you note this slimy surface (often referred to as mucosa, get the picture?), it is time to wipe it away. All the time that this is developing the cheese is becoming less and less acid on the surface because these surface bios are secreting alkaline enzymes to neutralize the cheese (similar to Camembert).
You should make up a 6% brine with about 1 cup of cool water and a tablespoon of salt (some folks like to add the Geo again at this point for insurance but I don't). This is used to wash the surface and remove all surface growth for the second time. The surface yeast and molds will grow back swiftly in a day or so, but to a greater degree and you should note the cheese beginning to dry off. If the cheese remain sticky after 2-3 days repeat the above.
Once the surface grows back and becomes a bit drier, you are good to enter the final aging stage, where the surface growth does all the work. They will grow and produce enzymes that in turn migrate in towards the center where they function to change the protein from an opaque curd to that beautiful soft translucent cheese we all want to see.
In terms of its terroir, this Normandy cheese is a cousin of Camembert, another cheese from the same region. Its yellow-orange rind smells strongly of hay and a barn. How is it made? We head to the dairy E. Graindorge in Livarot to find out more.
I am greeted in the dairy's boutique and treated to an incredibly visual appetizer! The entire family of Normandy cheese is on display in the store's refrigerated case. Each one is still in its original box, which all feature labels depicting the region's beautiful countryside. Four sizes of Pont-l'Evêque are available, ranging from the smallest (6 oz) to the largest (3 lbs)! For a bit of backstory, this cheese was first made in a round format by Cistercian monks living in Pays d'Auge in the 12th century. It was long referred to as "Angelot" and used as currency during fairs in Normandy. In the 18th century, the cheese started to be made in a square shape to easily distinguish it from Livarot and Camembert, two other types of cheese. In the 19th century, it became known as a luxury cheese in Paris. I can't wait to learn more about how this famous cheese is made!
Raw milk from Chesnaye Farm was delivered to the dairy yesterday morning. It was first analyzed in the laboratory to verify its quality. The milk, which is set aside to produce exceptional PDO (Protected Destination of Origin) cheese in Normandy, is handled without heating it above 104 F, which means an exacting set of sanitation conditions must be met. The milk gets the green light. This morning, it is being sent to the Pont-l'Evêque production line.
We start the tour by getting dressed in the factory locker room. After putting on a white coat, cap, and shoe covers, I step inside the production room. This plant makes traditional cheese using cutting-edge technology. The air is hot (82 F) and set to 90% humidity. The noise inside the room is deafening. At the start of the production chain, liquid rennet is poured into a series of moving carts filled with milk. You can't have cheese without rennet! The first machine on the line mixes the milk and rennet together to help with the coagulation process.
As the carts move down the line, the curds are regularly cut into smaller pieces by metal arms, then slowly mixed at several points along the process to maintain the suspension. "The curds can't become overly saturated, or they will create cheese that is too runny," says our guide, Cécile Le Martel.
Now it's time for the key step. The workers take care to fill the cheese molds evenly, pressing the curds down with quick, repetitive motions. It is this step that determines the cheese's end quality, including its final weight, even consistency, and more. After they been filled, the molds are turned three times by a machine, set onto cheese racks to dry, and placed on a cart by another machine. It takes about 45 minutes for the milk to travel the full length of the production line. Ingrid's cow's milk has started its transformation into cheese.
We leave the noisy machines to follow the carts into the drying room, where the cheese will drain throughout the night. Tomorrow, they will be taken out of their molds, dipped in a salt bath, then left to dry in a curing room, a ventilated room designed to help ripen the cheese. The next step is to label the cheeses. These labels will ensure the product's traceability from the factory to our plates, which are sometimes on the other end of the world!
During the 21 days of ripening required by the cheese's PDO certification, the Pont-l'Evêque is turned almost every day. Once it weighs 7-8 ounces, it is tested one last time for any flaws in its shape and density. The cheese is wrapped in a special paper and placed in boxes, where it will finish ripening in transport and while waiting on the retailer's shelves. Even the boxes are made in the region using wood often sourced from local poplar groves. This cheese is "Made in Normandy," through and through!
Created by Cistercian monks, it became the most famous cheese of the kingdom in the 15th century. Under its yellow washed rind, its blonde, soft texture. Styled without being strong on the palate, it has a subtle flavour and a slight taste of hazelnut and butter.
The aroma of this cheese is relatively pronounced, with barnyard and yeasty notes; but its taste is milder than its smell. The texture is soft; the rind is slightly sticky; the flavors of warm milk and hazelnut are very pleasant. 2ff7e9595c
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