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Pont L'Eveque

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This ancient cheese was probably the first cheese to be made in Normandy, and was granted AOC status in 1976. It is still made on the farms of the Pays d’Auge, just as it has been for centuries. Whilst maturing, it is washed in brine which encourages pungent aromas to develop. It has a full taste, but it is not overpowering, with grassy herbaceous and slightly sweet undertones. Try putting in a jacket potato, or melting between layers of potatoes and onions.

 

Country of Origin:France
Style of Cheese:Washed Rind
Milk:Cow
Vegetarian:No
Unpasteurised:Yes

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