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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Pont-l'Évêque cheese ： ウィキペディア英語版 Pont-l'Évêque cheese Pont-l'Évêque is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados ''département'' of Basse-Normandie. It is probably the oldest Norman cheese still in production.〔Leanne Kitchen The Dairy 2008 - Page 149 "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 an uncooked, unpressed cow's-milk cheese, square in shape usually at around square and around high, weighing . 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. ==History== The cheese has been made in Normandy since at least the 12th century, and was allegedly first made by Cistercian monks who had settled west of Caen.〔(History of Pont l'Eveque website )〕 Originally known as "cherub", it later took the name "augelot". Becoming popular across the country from the 16th century onwards, it then acquired the name of the village around which its production was centred. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Pont-l'Évêque cheese」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.