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Pont l’Évêque is a soft-ripened, washed-rind cheese made from cow’s milk.
The cheese, which takes its name from the small town of Pont- l’Évêque situated between Lisieux and Deauville, was already very appreciated in medieval times in Normandy. It was first called “angelon”, “angelot”, and then “augelot” in the 16th century. It has been known as Pont-l’Evêque since the 17th century.
Its production zone includes the five départements of Normandy in addition to Mayenne.
It obtained a registered designation of origin (AOC) in 1972 and a protected designation of origin (AOP) in 1996.
It is available in four formats: Grand Pont l’Évêque, Pont l’Évêque, Petit Pont l’Évêque and Demi Pont l’Évêque.
It possesses a thin, pinkish, cross-ruled rind covered with powdery white down. The paste is smooth, shiny and sprinkled with small holes.
The aroma of this cheese is relatively pronounced, with barnyard and yeasty notes; but its taste is milder than its smell. The texture is soft; the rind is slightly sticky; the flavors of warm milk and hazelnut are very pleasant.