Pont L'Eveque

Pont L'Eveque is an AOC, washed rind, cows milk cheese from the Normandy region in France. This square shaped cheese has been produced for many centuries and is considered to be one of the most popular cheeses in France. References of this cheese in the Middle Ages called it "Angelot" or "Augelot". It adopted the name "Pont L'Eveque", named after the town it was originally produced in, in the 16th or 17th century. Its rind is slightly sticky and ranges from an ivory color to a rich orange color. Its pate is soft and creamy, but not runny. Its flavor is rich and buttery. Its aroma is strong and assertive. There are thee types of this cheese that are classified according to its size:

  • Petit - formed in an approximate 9cm square
  • Demi - formed in an approximate 11cm square
  • Grand - formed in an approximate 20cm square

Country: France
Region: Normandy
Texture: Semi-Soft
Type of Milk: Cow
Aging Time: 45 days
Pasteurized: Both versions are available