Pont l’Evêque, made in familiar square moulds, is cured for four months to develop its rich, creamy texture, heavy crust and typical odour. Its flavour is ripe rather than mild, stronger in taste than either Brie or Camembert. Best avoided in its early stages and after it has passed the mark, Pont l’Evêque is one of the noblest of French cheeses. It is available all year round, but is at its best from October to June.
Companion wines: Moulin a Vent, white Burgundy, dry cider.