Getting to the Pont

In another random act of cheese grabbing last week, Waitrose’s Petit Pont L’Eveque A.O.P. seemed ripe for the taking. It was ripe enough for eating too! Rather like brie, with its white edible rind and soft yellow insides, it has a firmer texture with delicate holes sprinkled across it, like angelic airy freckles. Rather fittingly, the cheese was originally known as “cherub,” before acquiring the name of the village in which it was made. 

The taste is somewhat stronger than brie; Waitrose says, diplomatically: “a piquant fruity tang.” Another commonly used term in the cheese world is “funky,” which I would personally attach to this particular cheese. It is quite smelly too—nowt wrong with that of course. 

As a huge avocado advocate, I smushed (the technical term) some into one half of an English muffin, layered some layers of Petit Pont onto the other, and finally topped with some quince jelly and balsamic vinegar. A little strange maybe, but I enjoyed the sweetness of these condiments coupled with the strong flavoured cheese and creamy nourishing avocado. L’Eveque, c’est magnifique!