In the heart of Normandy is the Pays d'Auge, a region with the ideal climate and soil for pastures and cows. Here, Pont l'Eveque has been made for centuries, with cows grazing in the apple orchards. Each square is washed to create an orange-pink rind and an unctuous paste tasting of hazelnuts, butter with a subtle allium note. This cheese is perfect with dried figs and country pate.
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