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Pont L'Evêque is a soft cheese with a washed rind. Once out of its mould, the cheese is turned manually every day. It is scrubbed on the seventh day, which gives the rind its distinctive amber color.
This cheese is subsequently transferred to a cellar between one to four weeks to develop its full flavor as it ripens.
Chilled cheeses should be taken out of the refrigerator one and a half or two hours before serving. Recommended to serve the cheese on toast or in garnish for all your salads, can also be accompanied with jam and truffle honey.