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.
Health & nutrition
Flavours & sensory qualities
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.