L'Évanjules is a surface-ripened soft cheese. It is distinguished by its very fine, off-white, cracked rind that turns a pronounced beige and wrinkles slightly as it matures. Its firm texture diminishes to be runny and unctuous at its best. Young, the nose gives off a smell of fresh bread. On the palate, there is a tangy milk taste. When matured, the nose is brioche-like, delicately pronounced with a smell of hay, leaving a melting sensation in the mouth and a slightly pungent note of flower honey.
Description
Description
L’Évanjules est un fromage à pâte molle affiné en surface. Il se distingue par sa croûte très fine et crapautée blanc cassée, tirant vers un beige prononcé, un peu ridée en s’affinant. Sa texture ferme s’amenuise pour être coulante et onctueuse à son meilleur. Jeune, le nez dégage une odeur de pain frais. En bouche, on retrouve un goût de lait acidulé. À point, le nez est brioché, délicatement prononcé d’une odeur de foin laissant en bouche tout un fondant et une note un peu piquante de miel de fleur.
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