Trouville
Trouville is a soft, ripened cheese, very much like an excellent quality
Pont l'Eveque. The two cheeses are made in the same area in Normandy,
France, and they are made by almost identical processes except that (1)
Trouville is made only from whole milk and Pont l'Eveque is made from
either whole or partly skimmed milk; and (2) in making Trouville, the
milk is set at a temperature as low as 85 F., as well as at the higher
tem-
preratures (90 to 95 F) used in making Pont l'Eveque. (See Pont
l'Eveque.)
While curing, Trouville is washed frequently with cloths that have been
dipped in salty water, to control the development of surface molds and
smear.
USDA Agr Handbook No. 54, Cheese Varieties and Descriptions,
George P. Sanders, issued 1953
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