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Pair Pônt L’Evêque with Boiled Cider Syrup for the Ultimate Fall Treat

Talk about a square peg in a round hole: the four-sided Pônt L’Evêque stands out in a sea of cheese wheels.

As one of the signature Normandy cheeses, Pônt L’Evêque emerges from the fabled region with strong ties to the land and its people. It evolved from a cheese known as d’Angelot, which made an appearance as early as the 11th century. Its modern name, Pônt L’Evêque, is rumored to derive from the “Norman abbey” where it was produced in the 12th century.

For those who are new to this ancient cheese, it’s very similar to Camembert. However, there are a few key differences. Besides the variance in shape (Camembert is formed into a wheel), Pônt L’Evêque’s rind is washed with a brine solution before it’s aged 4-6 weeks. During this process, it develops a rustic flavor prized by turophiles around the world. A traditional pairing involves a robust red wine that can stand up well to its barnyard profile.

Or, take a page from Guillaume de Lorris’s 13th-century book Roman de la Rose. In 1263, he wrote that a serving of d’Angelot was necessary to end every meal. We decided to follow his lead and pair Pônt L’Evêque with boiled cider syrup. Exploding with apple flavor, this syrup adds a bit of fall to any dessert. Drizzle it over a wedge of Pônt L’Evêque and savor the perfect marriage of syrupy richness and barnyard tang. Follow our recipe below, or you can cheat and order off Amazon (we won’t tell).

Le Pommier Pont l’Eveque with Boiled Cider Syrup

Pour a half-gallon of apple cider into a medium saucepan and bring to a boil. Reduce to a simmer and continue to simmer for 1 to 2 hours until the cider has reduced by about 1/8th, become caramel-like in color, and coats the back of a spoon but is still a bit runny, as it will continue to thicken as it cools. Stored in a jar in the fridge, it will last for months.

Sponsored by Peterson Cheese

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