Named after the legendary bridge that was never built to link the wild Isle of Yeu to the continent.
It is a traditional recipe from Vendée, 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