![Pont L’Evèque (AOP) Pont L’Evèque (AOP)](https://cheesemongery.com/520-large_default/pont-leveque-aop.jpg)
![Pont L’Evèque (AOP) Pont L’Evèque (AOP)](https://cheesemongery.com/520-large_default/pont-leveque-aop.jpg)
Pont L’Eveque is similar to a camembert, but the rind is washed before aging with a brine solution. This gives the square-shaped cheese a much more pronounced flavour and a rustic, farmyard aroma.
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Taking time with the ageing process, allows it to mature for 6 to 8 months. This results in a cheese with a delicate yet slightly spicy flavour profile, complemented by subtle nutty undertones....
It is softer and has a more open texture than most English hard cheeses. It is uncoloured and may have a naturally mouldy rind. The cheeses are traditionally made thinner than a Double Gloucester,...
The cheese sits somewhere between Evenlode and Rollright in terms of the making process. The rind is gently washed in a solution of brine and Tom’s Yarlington Mill 2019 cider. Yarlington itself is...