AOP Pont l'eveque cheese (raw cow milk) - 400g - rich, creamy and full-bodied flavour

The cheese has been made in Normandy since at least the 12th century. 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.

Pont-l'Évêque is an uncooked, unpressed cow's-milk cheese.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.

Each Mons cheese is individually "affine" or refined meaning treated according to the technical process that create, ripen and develop cheese: regulated temperature, humidity, position within the different caves, whether the cheese should be kept wrapped or unwrapped, and on what the cheese should rest - great slabs of wood, or straw matting.