Tölzer Kasladen Pont l'Evêque

French soft cheese with washed rind made from cow's milk.
From the Normandy region, Calvados department.
Maturation period approx. five weeks.

The cheese is named after the town of the same name in the province of Calvados. It was not given this name until the 17th century.
Previously it was called Angelot, then Augelot, from which the name of the area Pays d'Auge developed.
Its age can be roughly determined from a detailed description in the Roman de la Rose published by Guillaume de Lorris in 1230. 

Taste: Distinctive aromatic milk flavour

Since 1972, the Tölzer Kasladen has been importing exclusively hand-crafted cheeses of the highest quality, in order to mature them to perfection in its own maturing rooms.

All of them are high-quality, hand-crafted cheeses, without chemical additives or genetic engineering, which come from carefully selected farm and village dairies, alpine pastures and monasteries, with which the Tölzer Kasladen has been working, in some cases, since its foundation.

Agriculture managed according to strict rules, in which animals, feed and animal husbandry are precisely controlled, forms the basis for impeccable milk and ultimately an exquisite cheese.
The Tölzer Kasladen now offers 200 types of cheese from 10 European countries. 

Refined by:

Tölzer Kasladen GmbH, Letten 1, 83670 Bad Heilbrunn