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Sardines on toast: one of life’s simple pleasures
Choose the best canned fish you can to enjoy an easy, high-quality summer supper
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Artisan cheese of the month Tome des Bauges, plus regional speciality brandade
This artisan AOP cheese is made in Savoie and Haute-Savoie from raw cow’s milk
Artisan cheese of the month: Pont l’Evêque
An ideal post-meal treat, especially when paired with some red wine
Pont-l’Evêque is a soft cow’s milk cheese, made in the Eure department of Normandy.
Supposedly conceived by Cistercian monks in the 12th century, its has a pale straw coloured crust. Usually square in shape, it comes in different sizes and weights, ranging from the 85 to 210mm wide. The classic format is a square from 105 to 115mm side.
Artisan producer Domaine du Plessis in Noards has been making cheese since 1935 and today, in addition to the Appellation d’Origine Contrôlée (AOC) label on its Pont-l’Evêque, the Plessis cheese dairy also boasts from the Label Gourmandie label.
The cheese is best served at the end of a meal alongside a red Burgundy or Bordeaux.
