Cheeses of Normandy
Pont l’Evêque is square shaped and has a pale orange rind. It is produced only in normandy and it dates back to the 13th century where it was once also used as a currency to pay taxes. Known back then as ‘Angelot’ the Pont l’Evêque is one of the oldest cheeses of the Normandie-Basse.
The Livarot is also known as the Colonel because of the 3-5 bands that are wrapped around the cheese. They are supposed to resemble the bands representing rank on a colonel jacket.
What to drink with a livarot?
A pomerol, a blanc d’Alsace, a Cru du Beaujolais, a Côtes de Nuits rouge or a Pommeau de Normandie.
The AOC variety is made from raw milk however many producers use pasteurized milk for safety and or compliance measures.
A cider AOC de Normandie, a Calvados or a light red wine.
Can’t discuss the cheeses from Normandy without first discussing from where they came. The Normandy cow know as “la Normande” is claimed to have been imported from viking settlers. They are known for their unique ‘splotchy’ pattern are revered for their meat and milk production.
Camembert of Normandy, Pont-L’eveque, Livarot and Neufchatel cheeses are only allowed to be producced with milk from these cows.
L'Epicerie Cord'homme 