Pont l'Eveque Cheese Recipe | Make Cheese
This beautiful cheese is a mix of bloomy rind and washed rind, falling right between Camembert and Livarot. You'll love the delicious flavor. Enjoy this recipe.
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Cooking tools:
- Cheese mold
- Draining mat
- Cheesecloth
- Instant-read thermometer
- Ladle
- Chef's knife
- Pot
- Stove
- Spoon
Ingredients
- 2 Gallons of Milk (Not Ultra Pasteurized)
- 1/8 tsp MA4002 Culture (1/16 tsp for raw milk)
- 1/16 tsp Geotrichum Candidum
- 1/32 tsp Bacteria Linens
- 1/2 tsp Single Strength Liquid Rennet (1/4 tsp for raw milk)
- Salt
- Calcium Chloride (for pasteurized milk)
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