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Cheese from France, Normandy
Cow milk is ripened with cultures, set with animal rennet in small vats and cut into medium grains. The curd drains in square moulds for at least ten hours and is salted a few days later. The cheese ripens at least 18 days, brushed or washed with salt water and surface cultures, into a supple square with a whitish to reddish rind.
| Cow milk | At least half the herd must be Normande cows; the milk may wait at most 48 h on the farm and 96 h in all before ripening starts (72 h for raw milk)[pont-cdc-2015] |
| Cultures of harmless bacteria, yeasts and moulds | [pont-cdc-2015] |
| Animal rennet | The only coagulant allowed[pont-cdc-2015] |
| Salt and calcium chloride | [pont-cdc-2015] |
| Water, salt and surface cultures | For brushing or washing the rind during ripening[pont-cdc-2015] |
| Starter | cultures of harmless bacteria, yeasts and moulds; animal rennet |
Total time across the recorded steps: 29 days – 32 days
What changes: Cultures may go into the cow milk, which matures below 40 °C for less than 26 h
Output: ripened milk.
Microbes at work in this step
the specification allows cultures of harmless bacteria, yeasts and moulds in the milk during maturation
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cow milk is ripened with cultures, set with animal rennet in small vats and cut into medium grains. The curd drains in square moulds for at least ten hours and is salted a few days later. The cheese ripens at least 18 days, brushed or washed with salt water and surface cultures, into a supple square with a whitish to reddish rind. Made in 7 steps over 29 days – 32 days. The longest step, finish ripening in the pack, takes at least 18 days (INAO 2015) and runs at 4–15 °C (INAO 2015). Cultures of harmless bacteria, yeasts and moulds allowed in the milk, which matures before renneting and Surface cultures (ferments de surface) in the washing solution, with yeasts and moulds allowed as cultures do most of the fermenting.
| Main step | at least 18 daysSet[pont-cdc-2015] | Finish ripening in the pack |
|---|---|---|
| Temperature | 4–15 °CSet[pont-cdc-2015] | Finish ripening in the pack |
Pont-l'Évêque is square, not round, and is set with animal rennet in vats of at most 600 L. Its rind may be brushed instead of washed, and its minimum ripening is short, 18 days, so the rule book describes a mild cheese with a whitish to reddish rind rather than a strong one.
Raw milk may be used, but it must reach the start of ripening within 72 h of the oldest milking, against 96 h for heat-treated milk. Freezing the milk, curd or fresh cheese is banned. ANSES names soft washed-rind cheeses such as munster and maroilles among the main sources of bacterial hazards in raw-milk cheeses in France, after bloomy-rind and short-aged uncooked pressed cheeses. ANSES advises pregnant women, people with weak immune systems, people over 65 and young children to avoid raw-milk cheeses, except pressed cooked cheeses such as gruyère and comté.
Every number is labelled with how it is known. How this atlas is made
The cheese takes its name from the town of Pont-l'Évêque in Calvados. It has been known by that name since the 17th century, and literary and tax records point to the Middle Ages. In 1622 the Norman writer Hélie le Cordier praised it in a poem of 16 cantos. Wooden moulds gave it its square shape from the early 18th century. It became an appellation d'origine in 1972 and an EU PDO in 1996 [pont-reg-2015-795].
