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Possibly the oldest French cheese and originally known as 'Angelot'; but is now named after a market town in the Calvados area of Normandy.

Cheeses are still mainly made on farms from unpasteurised milk, although factory-made varieties have recently gained momentum.

Pont l'Eveque is rich and semi-soft, the paste being golden-yellow, with a rind that's yellowy gold or light tan depending on the finishing - as during the two-month ripening period the rind may be rind-washed or just brushed; after which the cheese has a strong, but not offensive, smell. Larger versions are called 'Pave de Moyaux or Pave d'Auge, and are ripened for up to six months - being considerably stronger in flavour. The cheese is protected by the strict French Appellation d'origine laws.

When buying, avoid cheeses that have a cracked or brittle rind.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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