Pont-l’Évêque PDO
Soft to the touch and melt-in-the-mouth, Pont-l’Évêque is quintessential cheese board fare.
Tips
Storage: remove the vacuum packaging and keep refrigerated between +2°C and+8°C. Leave at room temperature for 30 minutes before serving.
Cutting: cut the Pont-L’Évêque into triangular portions, from the centre to the edges.
A tip from the expert: perfect on a cheese platter with some Saint-Nectaire, Beaufort and Roquefort.
Composition
Type of cheese: soft cheese made with pasteurised cow’s milk.
Composition : pasteurised cow’s milk (origin: France), salt, starter cultures, ripening cultures, animal rennet.
Humidity: 52%
FDM: 45%
NUTRITIONAL VALUES FOR 100G
Energy
1236 kJ /298 kcal
Fat
of which saturates
23,0 g
15,0 g
Carbohydrates
of which sugars
< 0,5 g
< 0,5 g
Protein
22,0 g
Salt
1,6 g
LA SÉLECTION
Xavier Thuret, winner of the Meilleur Ouvrier de France award, invites you to discover his selection of French cheeses, presented in boxes designed exclusively for the hospitality industry.
