Pont-l'Évêque is a French cheese. It is believed that its name is derived from 'Norman abbey' in Normandy, France where it was mainly produced during the 12th century. The cheese is also known as Moyaux cheese.

Probably one of the oldest cheeses of that area, Pont-l'Évêque was called as d'Angelot during ancient days. Made from cow's milk, this cheese is manufactured throughout the year. Small, square shaped Pont-l'Évêque is of pale yellow colour while its rind has white-orange colour.

A soft and very rich cheese with creamy and full-bodied flavour, tastes best when eaten at room temperature. It is an excellent dessert cheese, which goes well with a robust wine.

Pont-l'Évêque

E. Graindorge

There are two types of Appenzeller cheese: common (made with skim milk and brine-cured for 12 months and festive (full milk cured with brine as well as pepper and the sediment from the white wine-making process). The cheese originates in the north-eastern Swiss canton of the Appenzell near the Liechtenstein border but, today is also made in the canton of St Gallen (which is a siege of a special authority protecting a genuity of Appenzell).
Appenzeller is sold in three varieties
- "Classic". Aged 3-4 months (Silver label)- "Surchoix". Aged 4-6 months(Gold label)- "Extra". Aged 6+ months (Black label)

Appenzeller

Appenzeller Käse

Picolin cheese is a cheese made from goat's milk with mole dough and a flowery rind produced in the Périgord by the Picandine cheese dairy.

Picolin

Picodon de Chevre is a goat’s milk cheese produced in the mountains of Ardeche and Drome regions of France. Since 1983, it is protected by the award of Appellation d'Origine Contrôlée (AOC) status, which requires the cheese be made only in the area extending from the Canton of Bariac in the Gard to Valreas in Vaucluse. The name, Picodon, comes from old French dialect and means “to sting”.The cheese is made with whole goat’s milk and has a hard natural rind covered in mould that can be pale ivory to soft white or pale blue-gray. Pate is smooth, firm and homogeneous which becomes crumbly as it matures. It has a pungent goaty smell and tastes slightly sour and sweet. The flavours become more pronounced with maturity. This cheese might be packed with herbs in jars of green local olive oil. Picodon cheeses are very similar to Pelardon cheeses of the Languedoc region.Picodon is enjoyed best after a meal with red / dry white wines or rosé Côtes du Rhône. It can be served mixed with a salad and garlic or shallots.

Pampi

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