I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to various cheese websites, resources, and sellers for the cheese images and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: Pont l’Évêque is a washed-rind cow’s milk cheese made in Normandy. It is similar to Livarot, with warm, buttery, savory flavors and tangy, fruity undercurrents. Legend has it that Pont l’Évêque was introduced by monks in the Pays d’Auge during the Middle Ages and it was known by its current placename by the seventeenth century. With its mild, milky, and grassy flavors, Pont l’Évêque is a prime example of the very high quality of French washed-rind cheeses.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
HermesChriot510 on
I hope you never run out of cheese. You coming clutch on rainy sad days.
Melonpan78 on
The North of France: where magic is made.
Enough_Sky9769 on
I think this one was mentioned in Monty Python’s “The Cheese Shop”
mundane_browser on
This cheese reminds me so much of my father. He’d always buy it when we were kids and wait to eat it until it was extra ripe. It was impossible to open the fridge without being knocked backwards by the smell.
Sheogorath3477 on
Sir, this is mattress.
No-Gas5342 on
One of my favorites. Makes the whole fridge stink.
campfirepluscheese on
Mmmm good one 😅
StopWhoaYesWait123 on
Yum
Asherzapped on
Point l’eveque was probably the tipping point that pushed me from Garde manger/catering to specialty foods/cheesemonger- I was working for a catering firm and was tasked with setting up a high-end cheese & charcuterie board. The meats were fabulous and exotic, and most of the cheeses were equally enticing, but the Pont l’eveque had definitely spoiled- the event chef kept insisted that no, it was just a pungent cheese, but I knew that it was ammoniated, too liquified (too much proteolysis), and the rind was too wet- I’d only served the cheese once before, but realized I ‘understood’ cheese in a way that others didn’t. I insisted we leave it off the board. Less than a year later I was a monger/buyer in the cheese department of my local Whole Foods- this anecdote may have landed me the job!
imissmolly1 on
My introduction to real cheese!!
coadmin_FR on
Ah ! I’ve currently one in my fridge !
I prefer Camembert but still, Normandie sure produce beautiful cheeses. Those two plus Livarot, beautiful.
liquidsol on
That cheese looks like a really dirty mattress.
Impossible_Algae5481 on
wow amazing
maststocedartrees on
Ooo I haven’t had Pont l’Évêque in ages! Such a treat…
thisistherevolt on
Bullshit, that’s just an old mattress. /s
sparklieshrapnel on
It looks unwell
RevolutionaryMail747 on
*swoon* a/the best
BokChoySr on
OP, I’m enjoying this. I’m amazed at the variety of cheese that I’ve consumed. Shout out to Quebec Oka cheese!!
ylimenut on
Did you do cheddar already
europeandragonlord on
isnt this pecora rossa?
sad_everyday811 on
It looks like a dusty mattress
Ensyfair on
Wow you are still on it!!
asoapylotus on
Google ai says there is only 2,000 cheese types. I hope the verysuspiciousduck proves me wrong in 200 days.
24 Comments
I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to various cheese websites, resources, and sellers for the cheese images and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: Pont l’Évêque is a washed-rind cow’s milk cheese made in Normandy. It is similar to Livarot, with warm, buttery, savory flavors and tangy, fruity undercurrents. Legend has it that Pont l’Évêque was introduced by monks in the Pays d’Auge during the Middle Ages and it was known by its current placename by the seventeenth century. With its mild, milky, and grassy flavors, Pont l’Évêque is a prime example of the very high quality of French washed-rind cheeses.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
I hope you never run out of cheese. You coming clutch on rainy sad days.
The North of France: where magic is made.
I think this one was mentioned in Monty Python’s “The Cheese Shop”
This cheese reminds me so much of my father. He’d always buy it when we were kids and wait to eat it until it was extra ripe. It was impossible to open the fridge without being knocked backwards by the smell.
Sir, this is mattress.
One of my favorites. Makes the whole fridge stink.
Mmmm good one 😅
Yum
Point l’eveque was probably the tipping point that pushed me from Garde manger/catering to specialty foods/cheesemonger- I was working for a catering firm and was tasked with setting up a high-end cheese & charcuterie board. The meats were fabulous and exotic, and most of the cheeses were equally enticing, but the Pont l’eveque had definitely spoiled- the event chef kept insisted that no, it was just a pungent cheese, but I knew that it was ammoniated, too liquified (too much proteolysis), and the rind was too wet- I’d only served the cheese once before, but realized I ‘understood’ cheese in a way that others didn’t. I insisted we leave it off the board. Less than a year later I was a monger/buyer in the cheese department of my local Whole Foods- this anecdote may have landed me the job!
My introduction to real cheese!!
Ah ! I’ve currently one in my fridge !
I prefer Camembert but still, Normandie sure produce beautiful cheeses. Those two plus Livarot, beautiful.
That cheese looks like a really dirty mattress.
wow amazing
Ooo I haven’t had Pont l’Évêque in ages! Such a treat…
Bullshit, that’s just an old mattress. /s
It looks unwell
*swoon* a/the best
OP, I’m enjoying this. I’m amazed at the variety of cheese that I’ve consumed. Shout out to Quebec Oka cheese!!
Did you do cheddar already
isnt this pecora rossa?
It looks like a dusty mattress
Wow you are still on it!!
Google ai says there is only 2,000 cheese types. I hope the verysuspiciousduck proves me wrong in 200 days.