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Artisan cheese of the month: Comtesse de Vichy, plus an Auvergne speciality stew
Now is the time to enjoy Comtesse de Vichy, a spruce-wrapped French cow’s milk cheese
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Meet the producers: Bulldog Bacon and Bangers in the Gers
British-style bacon, sausages, pork pies and Scotch eggs, with delivery across mainland France
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Recipe: French onion soup with Comté toasts
Make this classic French onion soup with rich beef stock, white wine, Madeira and golden Comté cheese toasts in this easy recipe for four
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.
