Pont l’évêque

The milk from which Pont l’évêque is made should ideally be absolutely fresh and still warm from the cow. It is renneted at a rather higher temperature than that for a typical French soft cheese, sometimes as high as 35 °C (95 °F). The curd is drained on a straw mat before being packed into 10 cm (4") square moulds. When firm, the cheeses are removed, salted, and dried standing on edge; they have to be turned frequently to avoid sagging.