Cheese - Pont l'Eveque

DESCRIPTION While this might look like just a square version of a Normandy camembert, you would be pleasantly shocked.  This washed rind cheese was named after a bridge ("pont") that connected the 2 northern French towns that made it.  It has a rich, creamy flavor but with enough of an earthy character to hold its own when served against most strong wines.  This is a cheese lover's cheese, not for someone that likes cheap, rubber brie.  To learn more about this cheese click here!   ORIGIN France   MILK TYPE Cow   RAW MILK OR PASTEURIZED? Pasteurized   STORAGE TIPS Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.   PEOPLE WHO PURCHASED THIS ALSO PURCHASED Cheese Plate By Cheese Type - Piave and Garrotxa By Origin - Comte and Mimolette Pairings - pickled carrots, green cucumber spears, green grapes, crackers and a hard apple cider.   SUBSTITUTES Brillat Savarin, Epoisse, Taleggio or Reblochon   INGREDIENTS Pasteurized cow milk, salt, calcium chloride, culture, rennet (animal)