Pont-l'Évêque

I couldn't resist, and toddled off to the Cheese Block in East Dulwich to see what was to be had.  Surprisingly contaminated by cheese.  Many not mentioned by Mousebender.  But I settled on a nice piece of Pont-l'Évêque. Very tasty.

According to the Wikipedia article, the following rules apply before it can be called Pont-l'Évêque

- The milk must come from a controlled area around the village of Pont-l'Évêque, extending to the départments of Calvados, Eure, Manche, Mayenne, Orne and Seine-Maritime.

- The curd must be successively divided, kneaded and then drained.


- During affinage the cheeses must be washed, brushed and turned.


The resulting cheese must be one of three sizes:
- Petit - 8.5-9.5cm square, and a minimum of 85g of dry matter.
- Demi - 10.5-11.5cm by 5.2-5.7cm, with a minimum of 70g of dry matter.
- Grand - 19-21cm square, with a minimum of 650g of dry matter.


The affinage lasts at least two weeks after production, though most are left for over six weeks.