Main Entry: magnifique
Part of Speech: adj
Definition: wonderful, splendid, glorious, excellent
Dictionary.com's 21st Century Lexicon
Copyright © 2003-2013 Dictionary.com, LLC
Before I began this make, I sampled a wedge of Pont l’Eveque that I was fortunate to buy at the same time and place that I bought the milk and cream. This gives me a clearer sense of what track I should be following. I took note of the rind color and texture. I tasted the cheese very simply with fresh crusty bread. The taste was creamy and had no acidic bite, but was sweet with adequate saltiness. The texture was soft but firm and not oozy but a little sticky as it warmed to room temperature. The cheese was spreadable at room temperature and the rind was enjoyable as well.
"Pont l'Eveque is a French cheese. It is believed that its name is derived from 'Norman abbey' in Normandy, France where it was mainly produced during the 12th century. The cheese is also known as Moyaux cheese.
Probably one of the oldest cheeses of that area, Pont l'Eveque was called as d'Angelot during ancient days. Made from cow's milk, this cheese is manufactured throughout the year. Small, square shaped Pont l'Eveque is of pale yellow color while its rind has white-orange color.
A soft and very rich cheese with creamy and full-bodied flavor, tastes best when eaten at room temperature. It is an excellent dessert cheese, which goes well with a robust wine.
· Made from cow's milk
· Country of origin: France
· Region: Basse-Normandie
· Alternative spellings: Moyaux cheese
· Type: soft
· Fat content: 45%
· Texture: creamy
· Rind: washed
· Color: pale yellow"
"Pont-l'évêque - Named after the village in Normandy where it supposedly first appeared, this cheese is one of the most popular in France. An old cheese, it dates from at least the 12th century, when it was made by monks; it was once known as 'white meat' as it was eaten instead of meat on fasting days .. Pont l'évêque is a cow's milk cheese, with a full, rich, sweet, slightly tangy flavour profile and a thin brownish rind; it is very similar to livarot, another washed-rind......"
"Pont-l'Évêque is a French cheese, originally manufactured in the area around thecommune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados départementof Basse-Normandie. It is probably the oldest Norman cheese still in production.
Pont-l'Évêque is an uncooked, unpressed cow's-milk cheese, square in shape usually at around 10 cm square and around 3 cm high, weighing 400g. The central pâte is soft, creamy pale yellow in colour with a smooth, fine texture and has a pungent aroma. This is surrounded by a washed rind that is white with a gentle orange-brown coloration. The whole is soft when pressed but lacks elasticity. It is generally ranked alongside Brie,Camembert, and Roquefort as one of the most popular cheeses in France."
This make is based very roughly
on member fied
’s guidelines.make list
5% washing brine (to be started after dry-salting)
- 2 gallons Twin Brook Creamery 2% creamline milk
- 1 quart Twin Brook Creamery whipping cream
- 1/8 tsp Aroma B
- 1/32 tsp Geo13
- 1/64 tsp SR3
- ½ tsp CACL, in distilled water
- 1/32 tsp dry calf rennet, dissolved in cold distilled water
- 2 cups distilled water
- 5 tsp salt
- 1/64 tsp Geo13
- 1/128 tsp SR3
initial milk pH: 6.62
rennet pH: 6.50
draining/moulding pH: 6.45
Heated milk and cream to 88F.March 13 4:00PM
Added cultures, let rehydrate for 5 minutes.
Stirred cultures into milk.4:15PM
Stirred in CACL
Let sit until .1 delta.4:30PM
At pH 6.50 and 85F, stirred in rennet.4:50PM
Flocculation occurs at 20 minutes.
Using a 5x factor, time to cut is at 6:10PM (100 minutes).6:10PM
Made crosshatch vertical cuts, but no horizontal cuts.
Rested curds for 10 minutes.
Scooped curd into Plyban-lined brick mould.
Allowing for settling and pulling up Plyban on sides, the brick mould was filled.
One Camembert mould was pressed into service to accommodate extra curd, and it too was filled.
My intent is to create two cheese styles with this make. The two square cheeses will be the Pont l’Eveque. The Cam-moulded cheese will be dosed with Blue Castello cheese slurry.6:30PM
Curds to moulds was complete.
Flipped moulds every 1-2 hours.March 14 7:00PM
Moved moulds to minicaves and into cave network.March 15 7:00AM
Flipped, dried – looking good, firm, but still needs to lose whey. Poured off several tablespoons of collected whey.10:00AM
Reset the temperature controller from 50F to 58F. Ambient garage temp: 56F.6:00PM
Flipped, dried – poured off several tablespoons of collected whey.March 16 6:00AM
Flipped, dried – again removed collected whey. Cave now registers 57F.8:00PM
Flipped, dried – poured off collected whey.I edited this to include a document I had found sometime ago describing "washed-rind vs. smear-ripened".