Pont d'Yeu

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Named after the legendary bridge that was never built to link the wild Isle of Yeu to the continent, this is another delicious cheese we make. It is a traditional recipe from Vendé e, where the goats graze on lush green pastures. Matured up to 4 weeks, it has a creamy, meltingly soft texture, beneath a thin blue grey rind. Its flavours are fresh and tangy, only slightly savoury, making the Pont d’ Yeu a nice alternative to the Loire Valley goat cheeses – such as Sainte Maure – which is a little saltier.Approx. 170g Producer : Fromagerie de Machecoul (Beillevaire)Origin: Loire-AtlantiqueMilk : unpasteurised goat's milkAllergens : milk Show more