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Pont L' Eveque

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Pwmfan Apr 16, 2013 05:57 PM

This is TJs' "Spotlight Cheese" for April. I have a piece sitting on my breezeway (35-40F) as it is too odiferous to put in my refrigerator. I am trying to broaden my cheese experience but a quick Google didn't provide much info. Is anyone familar with this cheese? If so, please share and offer accompaniment suggestions.

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  1. chefj RE: Pwmfan Apr 19, 2013 05:05 PM

    First off, you started with a very strong Cheese.
    Red wines (Bordeaux, Cahors, Pinot Noir) or a very dry Riesling, Lambic beers and Strong malty Ales, Calvados, dry Cider are all good beverage matches for the Cheese.
    Food wise. A good Baguette, Pear, Apple or Dried Fruits.
    It also cooks well with Potatoes and Onions.

    1. h
      HillJ RE: Pwmfan Apr 19, 2013 05:13 PM

      http://www.cheese.com/pont-leveque/

      I have never tried Pont L' Eveque but there was plenty on the Net about this French cheese. The recommendation treats this like a dessert cheese and mentioned that it also goes by the name Moyaux.

      How did you like it?

      1. o
        ohmyyum RE: Pwmfan Apr 19, 2013 07:20 PM

        I picked it up and set it down. It's a washed rind, which I believe is cheese-code for "it's a stinker." My TJs actually wrote that it was mild on the sign, which I found hard to believe. What did you think? Does it taste better than it smells?

        1 Reply
        1. re: ohmyyum
          chefj RE: ohmyyum Apr 20, 2013 10:19 AM

          As with most washed rind Cheeses, yes the pate of the Cheese is rather mild compared to the rind which is what "stinks".

        2. DonShirer RE: Pwmfan Apr 20, 2013 05:24 PM

          I'm not a big fan of P.L'E, but I was amused by what Steven Jenkins' wrote about it in his Cheese Primer. He says that in America you have a distinct danger of getting overripe P.L'E, because it is less familiar than its cousin Camembert, and so is likely to sit around longer at the dealer (but he says it funnier!).

          1. EM23 RE: Pwmfan Apr 24, 2013 05:15 PM

            There is a very colorful review of this chese on the current TJ thread
            http://chowhound.chow.com/topics/8965...

            1. iluvcookies RE: Pwmfan Apr 28, 2013 05:54 PM

              I picked up a small piece of this today... I'm not entirely sure the piece I had hasn't gone bad. It has a very strong odor, and the taste was like spoiled cream. The rind was also crumbly.. have no idea if this is normal.

              While I generally don't return things th TJs if I don't like them, I think this may go back, only because I can't tell if it's spoiled or not.

              9 Replies
              1. re: iluvcookies
                chefj RE: iluvcookies Apr 28, 2013 06:10 PM

                A dry crumbly rind does not bode well for the condition of your Cheese. The rind should be pliable, Strong odor would be expected since it is one of the strongest French Cheeses. I have never tasted one that tasted of spoiled cream.
                http://www.frenchmoments.eu/?p=2716

                1. re: chefj
                  iluvcookies RE: chefj Apr 28, 2013 06:44 PM

                  Perhaps I did get a bad piece then. I will exchange it and give it another try. Thanks :)

                  1. re: iluvcookies
                    chefj RE: iluvcookies Apr 28, 2013 06:58 PM

                    I doubt that TJ is the ideal place to buy Cheese.
                    If you really want to taste Cheeses at their best a good shop would be in order.

                    1. re: chefj
                      iluvcookies RE: chefj Apr 29, 2013 04:33 AM

                      True... I bought it on a whim, but I haven't had a bad experience with their cheeses until now.

                2. re: iluvcookies
                  Delucacheesemonger RE: iluvcookies Apr 29, 2013 04:52 AM

                  If the piece you elected was already saran wrapped on purchase and had sat for a while in said saran, this will in essence kill the cheese. Thus the reasoning for the cheese person to cut your selection from a large piece to your specifications. One classic thing about a dead hunk of cheese is an ammonical odor, it can blow off in an hour or so if not too damaged,but won't if cheese is really 'dead'. law_doc's comment on the mildness of the paste is spot on. As washed rind product, will smell a bit exteriorly but should not be offputting.

                  1. re: Delucacheesemonger
                    chefj RE: Delucacheesemonger Apr 29, 2013 04:37 PM

                    I think that TJ Cheeses are all wrapped in plastic, thus my suggestion to go to a Cheese Shop.

                    1. re: chefj
                      iluvcookies RE: chefj Apr 29, 2013 05:14 PM

                      I had the chance to stop by Murray's cheese in NYC (the Grand Central location). Their Pont L'Eveque was also wrapped in plastic, but sold as a unit in a small straw box, not cut into slices.

                      1. re: iluvcookies
                        chefj RE: iluvcookies Apr 29, 2013 06:03 PM

                        The Pont L'Eveque Grand is wrapped in a Waxed or Plasticized Paper that breaths a bit.
                        Do you mean that the shop had wrapped it in Plastic wrap and then placed it back into the original box? That would be a Cheese Monger that I would avoid.

                        1. re: chefj
                          iluvcookies RE: chefj Apr 30, 2013 04:21 AM

                          The cheese (about 6-8oz) was in a straw box and the whole thing wrapped in plastic. I was hoping they'd have it in the showcase so that I could have a taste and get a good piece.
                          Alas... maybe my relationship with this cheee isn't meant to be. That's OK since ther are so many others that I do love. Calandra on Arthur Ave in the Bronx has lovely gorgonzola, that will be my next purchase.

                3. law_doc89 RE: Pwmfan Apr 29, 2013 04:43 AM

                  This is one of the oldest recognized cheeses. It is a creamy cheese with a reasonably mild taste. You need to let it ripen till the rind gets kind of red. Let it melt on the tongue as the flavor will change.

                  1. law_doc89 RE: Pwmfan Apr 29, 2013 04:56 AM

                    This puzzles me. This is a "dessert" cheese. Yet everyone here writes about how strong it is.

                    It's not velveda, for sure, thank God. But c'mon folds. OP has tried an adventure to broaden the palate. If you are not used to cheeses with actual flavors and complexity, this one may come as a surprise.

                    You want strong? Try a ripe eppoises or boulette d'Avesnes.

                    Good for you for trying this. TJ may sell some lower quality or older cheese, so watch the dates on the package.

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