Thursday, February 15, 2018

French Cheese: Pont-l'Évêque

From the Normandy town, Pont-l'Évêque (Bishop's Bridge), comes an eponymous AOC cheese tasting of butter and hazelnut. Since it is marketed in a wooden square container, not only is it carelessly referred to as Brie in a box, it is also a cinch to make fondue right in its packaging.

Preheat oven to 180 degrees C (350 degree F). Remove lid and discard.

Remove cheese and unwrap.

Remove any labels from the lower box half.

Flatbread for dipping!

Line the bottom of the box with parchment paper and fit in the cheese. Slash its rind several times. If desired, herbs and/or garlic could be tucked in. If slashed more deeply, then white wine or Calvados could be added. Place on lined baking sheet.

Bake for around twenty minutes. The rind will puff up and there will be some lava flows.

Slice the flatbread like you would a pizza. If presenting as a dessert, then apple or/and pear slices could be substituted. In that case accompany with a white wine on the sweeter side.

The wedge shape is so functional, the pointy end pierces through the croute while the wide edge acts like a handle, keeping your fingers away from the cheese. 

Molten cheese draped over flatbread triangles is a pleasure that embellishes daily life without much ado.

À la prochaine!

Other French Cheese Posts:

Bleu d'Auvergne
Bresse Bleu

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