Description of Pont-l'Eveque Norman cheese, recipe for making. Energy value and chemical composition, benefits and harms when consumed. The history of the variety and recipes.
Pont-l'Eveque is a Norman cheese with a washed crust. Depending on the degree of aging, the texture varies from soft oily to dense, with eyes; color - from light to deep yellow; crust - from straw to orange. The taste also changes. At first, it is creamy, reminiscent of slightly salted cottage cheese, into which grated hazelnuts were introduced, then the nutiness is displaced by a mixture of pears and apples. Upon reaching the final ripeness in the bouquet, you can feel a light nutty flavor and the piquancy of fermented fruit. The aroma is aged, from rotting straw to rotting apples, which also intensifies with prolonged maturation. It is made in the form of parallelepipeds with a constant thickness of 3 cm. But the size of the layers changes. Consumers are offered pieces measuring 19x21 cm (grand, large), 10.5x11.5 cm (demi, medium) and 8.5x9.5 cm (petite, baby).
How is Pont-l'Eveque cheese made?
The raw material for the preparation is pasteurized cow's milk. After processing, it should cool itself down to 32-34 ° C in summer and up to 34-36 ° C in winter. Seasonal production of Pont-l'Eveque cheese differs not only in temperature. In the fall and spring, Norman cheesemakers add the natural annatto dye (3.7 ml / 100 l of feedstock).
Mesophilic aroma-forming cultures and bacteria - Brevibacterium linens, Geotrichum candidum are used as a starter culture. For curdling add liquid rennet, as an antiseptic and preservative - calcium chloride and salt.
How Pont-l'Eveque cheese is made
- Fresh milk from several cows is immediately delivered to the cheese dairy, pasteurized, cooled, sourdough is added, calcium chloride is poured in and curdled with rennet.
- After the kale is formed, it is cut into pieces. The size of the curd is 1–2.5 cm along the edges.
- Stir, re-allow the curd mass to settle, carefully pour out a part of the whey, checking its acidity. The optimal parameters are 0, 11-0, 12%. The temperature regime of the process is 21 ° С.
- From this stage, the production of Pont-l'Eveque cheese differs from the production of other varieties. A cloth, cotton or nylon, is fixed on a drying frame and the contents of the kettle are poured onto it, and left to stand for 15 minutes. Then the corners of the matter are pulled together, increasing the pressure for 1 hour.
- After 1-1.5 hours, the formed monolith is cut into pieces of 5x5 cm in order to enhance the separation of the whey.
- When the curd layer begins to exfoliate, it is crumbled by hand and placed in molds for pressing, compaction near the edges.
- The future cheese is laid out on a drainage mat - preference is given to sterilized reed mats - for the final separation of the liquid and drying.
- After a day, the "bricks" are removed from the molds and dried in a cool room for 4-5 days, turning over every 2-3 hours.
- The ambassador can be carried out in several ways: at the first stages, before curdling, during the molding process, mixing with the cheese mass and soaking in 20% brine after drying at 15-16 ° C.
The finished heads are dried for 7-8 days, packed in greaseproof paper and placed in a damp storage.
Duration of ripening of young cheese - 2 weeks, medium readiness - 3-4, mature - 6 weeks. During this time, the pulp hardens, the crust darkens, the taste acquires a pronounced piquancy. Microclimate of the chamber or cave: temperature - 12-16 ° С, humidity - 85-90%.
Composition and calorie content of Pont-l'Eveque cheese
Fat content relative to dry matter is 45-50%, but the nutritional value is low compared to fermented milk products of this group. Can be safely consumed during a cheese diet.
The calorie content of Pont-l'Evek cheese is 294-301 kcal per 100 g, of which:
- Protein - 21.1 g;
- Fat - 23, 2 g;
- Carbohydrates - 0.2 g.
Vitamins per 100 g:
- Vitamin A, retinol -159 mcg;
- B2, riboflavin - 0.3 mg;
- B3, nicotinic acid - 0.1 mg;
- B5, pantothenic acid - 0.19 mg;
- B6, pyridoxine - 0.06 mg;
- B9, folic acid - 12 mcg;
- B12, cyanocobalamin - 1.5 mcg;
- Vitamin D, ergocalciferol - 0.2 mcg;
- Tocopherol - 0.6 mg.
Macro and microelements per 100 g:
- Sodium - 690 mg;
- Calcium - 485 mg;
- Phosphorus - 431 mg;
- Iron - 0, 37 mg;
- Magnesium - 20 mg;
- Potassium -128 mg;
- Zinc - 5.1 mg;
- Copper - 0.05 mg;
- Selenium - 4.8 mcg
Pont-l'Evec cheese contains a high amount of cholesterol, polyunsaturated and saturated fatty acids.
Amino acids are dominated by:
- Valine - distributes glucose to the muscles;
- Histidine - normalizes blood acidity and stimulates the regenerative properties of the body;
- Lysine - improves the functioning of the immune system;
- Threonine - increases the life cycle of hepatocytes;
- Phenylalanine - suppresses feelings of anxiety and eliminates emotional instability;
- Tryptophan - increases vascular tone.
Most of the fatty acids:
- Myristinova - increases the level of cholesterol in the blood;
- Oleic - reduces the absorption of cholesterol from food;
- Linoleic - supports the functioning of the cardiovascular and nervous system;
- Linolenic - has analgesic and anti-inflammatory effects.
The benefits and harms of Pont-l'Evek cheese for the human body are determined by the complex composition. The positive effect prevails, during pasteurization, the properties of nutrients are preserved, and fermentation also enhances them. Introduction to the diet helps to quickly recover from physical and nervous exhaustion.
See also the composition and calorie content of Mote-sur-fey cheese
Useful properties of Pont-l'Eveque cheese
The fact that the product is tasty and enjoyable to use contributes to an increase in mood. The hormone serotonin is produced, the state of the nervous system is stabilized. Negative information is not so acutely perceived, the ability to fall asleep is restored, sleep improves. But the benefits of the product are not limited to this.
Consider the beneficial properties of Pont-l'Eveque cheese:
- Increases the strength of bone tissue, stops the development of osteoporosis. Improves the quality of nails, teeth and hair.
- Normalizes the work of the cardiovascular system, stabilizes the heart rate and blood flow rate.
- Easily digestible milk protein stimulates the synthesis of its own organic structures of this type, helps the absorption of vitamins and minerals that enter the stomach with other foods.
- Supports the functioning of the optic nerve, helps to adapt when moving from light to dark.
- Creates optimal conditions for increasing the activity of lacto- and bifidobacteria colonizing the small intestine, accelerates the digestion of food, prevents the development of putrefactive processes and eliminates bad breath.
It is recommended to introduce Pont-l'Evek cheese into the diet for anemia, scrofula, nervous and physical exhaustion, tuberculosis.
The variety has a low allergenicity, there are no restrictions on use in relation to age and anamnesis. You should not be afraid to treat children and the elderly. The product is made from pasteurized milk, there is no mold in the pulp or on the crust.
Read more about the health benefits of Valence cheese
Contraindications and harm of Pont-l'Evec cheese
You should not get acquainted with a new taste if you are intolerant to milk protein. Allergies are possible due to a complex starter culture, which includes several types of bacterial cultures.
Pont-l'Evek cheese can cause harm with high cholesterol levels, exacerbations of diseases of the digestive tract and inflammation of the kidneys, hypertension, atherosclerosis and obesity. The negative impact appears when overeating.
Pont-l'Eveque cheese recipes
Many are scared off by the rich smell of the variety, and because of it they refuse to get acquainted with a new taste. To remove it, a piece of cheese is wrapped in a damp cloth for 6-8 hours, and then served with Camembert and Livaro to rich red wines, cider and Calvados. On the basis of Pont-l'Evec, you can make pies and casseroles, combine it with vegetables and fruits, all kinds of herbs. The taste is favorably set off by spinach, pears and seafood.
Recipes with Pont-l'Eveque cheese:
- Potato casserole … Preheat the oven to 210 ° C, boil 450 g of potatoes with the peel. Fry white and yellow onions in butter until golden brown. Cut the potatoes into circles. Layer potatoes, onions, chopped cheese - 150 g, repeat the layout, pour in heavy cream - 100 g, sprinkle with herbs. Bake for 15-20 minutes. The casserole is served hot.
- Puff pastry cheese pies … To speed up the cooking process, the dough is bought ready-made. But if you want to knead yourself, you can use the following recipe. Beat the egg with 1 tsp. salt and 1 tbsp. 7% balsamic vinegar, pour 175 ml of ice water. Knead on the table, kneading with fingers into crumbs, 500 g of flour with 400 g of butter, knead the dough, adding liquid. Put in the refrigerator for 3 hours, wrapped in cling film, then rolled out in sheets, rolling and folding several times. Put the dough back into the refrigerator and let stand for 30 minutes. Roll out cold. Cut out circles or cut into squares, spread in each a little finely chopped ham and a slice of Pont-l'Evec. Pinch the edges, grease the blanks with whipped yolk and prick with a fork. Bake at 180 ° C until the dough is browned.
- Veal brains in cheese sauce … Finely chopped onion is fried in a pan. Separately boil veal brains until cooked, pepper. There is no need to salt yet. The sauce contains 2 types of salted cheeses and this flavor enhancer may not be needed. Beat with a mixer 150 g of Pont-l'Evek and any goat cheese, a little olive oil, add fried onions, chopped green onions and parsley. Ready-made calf brains are laid out in a bowl, and everything is mixed until a pasty state. Serve with toasted potato slices or spread on bread.
- Tomatoes with cheese dressing … Preheat the oven to 120 ° C, put on a baking sheet greased with olive oil, cut in half small tomatoes, preferably cherry, 1 cup. Season with thyme, salt and pepper, leave to simmer for 2 hours. Grind in a blender half a glass of dietary mayonnaise, 1-2 crushed garlic prongs, 2 tsp. fresh green onions and 250 g of young cheese. Cover the dried tomatoes with cheese and garlic paste and mix everything well. Served with crackers, croutons and seafood.
- Cheese cake … Prepare shortcrust pastry in advance. To do this, mix 300 g of flour with a pinch of salt, add 150 g of butter, slightly flooded butter, drive in 2 egg yolks. Ice water is poured in as needed - it will take about 10 tbsp. l. Elastic plastic dough is wrapped in plastic wrap and put into the refrigerator. They are engaged in filling: they stew 4 sweet peppers with a little water, remove the seeds and partitions, remove the skin, spread on a paper towel to remove excess liquid. Beat 4 eggs, 50 g of grated Emmental cheese and 2 tbsp. l. sour cream. Spread the dough in a hemispherical form, lay out Pont-l'Evek and finely chopped pepper, sprinkle with nutmeg. Fill on top. Bake at 180 ° C for 15-20 minutes.
See also chevre cheese recipes.
Interesting facts about Pont-l'Eveque cheese
The history of the variety began in the XII century. The recipe was developed by Cistercian monks, especially to appease the bishop of that area. Therefore, the first name of the cheese is literally translated from French as "bishop's bridge". Later, in the 17th-18th centuries, he was known as "an angel or cherub" and was used as the equivalent of cash to pay taxes. It was at that time, for convenience, that they began to make cheese "bricks" in several forms and in the form of rectangles.
However, by the middle of the twentieth century, the variety received its modern name Pon-l'Evek, after the village where it is mainly made. The certificate was first awarded on August 30, 1972, and renewed on December 29, 1986. In the same year, the cheese received a quality mark, and they began to supply it to all countries of the European Union.
More than 60% of products are manufactured at food factories, the rest - at farms. 10 tons are exported, the rest, 23 tons, remains in the country. Private cheese dairies are located in 5 departments of Normandy.
When purchasing the Pont-l'Evek variety, you should pay attention to the texture. No graininess is allowed. You can check the quality by placing a small piece in water. If it doesn't sink, the cheese is made according to all the rules.
Signs of spoiled products
- thick crust;
- gray on the surface;
- the smell of fermented fruit began to smell like a barnyard.
Store Pon-l'Evek in the refrigerator, but not in cling film, but wrapped in a damp cloth, on the bottom shelf, no longer than 5 days. Before serving guests, the cheese must be taken out of the refrigerator at least an hour in advance to reveal the bouquet of taste.
Watch a video about Pont-l'Eveque cheese:
