Pont l'évêque All brushed regularly with a walnut

brushed regularly with a walnut liqueur and kept in a moist cave for up to 2 months

so that the delicate milky and creamy flavours stand out

Milk : unpasteurised goat's milk

Allergens: milk

slightly creased

Pont l'évêque All brushed regularly with a walnutOne of Normandies oldest cheeses, it is another monastic invention dating back to the Middle Ages, but it was named like this in the 17th century after a village not far from Deauville, where it was produced. Made from raw milk, it is matured for 6 to 7 weeks in a cellar and is washed regularly to keep the cheese supple and moist and allow it to develop a slightly velvety yellow rind, taking on orange or pink hues as it ages. It has a pale soft and