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 Probably the oldest Norman, it takes two liters of milk to make one Pont l'eveque of 8.8 oz Isigny French Normandy cheese. The pate is creamy yellow, fine-textured, and smooth. It sinks under finger pressure but has no elasticity. As the cheese ripens, the rind grows sticky and reddens, and small holes spread through the pate. Further ripening will result in pate that glistens of sweetness in the taste. During the affinage, the cheeses are washed, brushed, and turned.
Appropriate wines:
Burgundy, Bordeaux, Cabernet & Merlot
d'Isigny Awards:   
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