One of the all-time greats of the gooey, stinky cheese world! I’m having it this evening with Glen Carlou Chardonnay from Paarl, South Africa – a very-lightly oaked Chard in the style of Pouilly-Fuisse.
Pont l’Eveque is creamy in texture and coats the mouth. But it has a certain sharpness that doesn’t hit you until you’ve been chewing it for a while. The Chardonnay has enough body to stand up to the fat of the cheese, and the apple/pear fruit provides a nice contrast to the sharpness.