Pont l'Évêque

1. History

Pont-l'Évêque is one of Normandy's oldest cheeses, known since 1230 as Angelot, created by Cistercian monks west of Caen in the Pays d'Auge. It served as currency, payment, and tax, named after a coin. It adopted its square shape in the 18th century to differ from Livarot and is named after the Pont-l'Évêque market town.

2. Physical characteristics

Pont-l'Évêque is a soft paste cheese with a washed rind, square-shaped (10.5 to 11.5 cm sides), weighing about 420 grams. Its rind is beige to orange. Made from 3 to 3.5 liters of cow's milk, molded in bottomless square molds for optimal draining.

3. Taste profile

This cheese offers a creamy, smooth profile with hazelnut aromas and sometimes smoky notes. Young, it is mild and melting; aged, it develops more intense, bold flavors. Its texture remains supple, perfect on bread or in cooking.

4. Production zone and period

Produced in historic Normandy, mainly in Calvados, Orne, Manche, and Eure departments. Milk comes from Norman cows grazing in a restricted area. Best consumption period is from June to March.

5. Certification

Protected by AOC since 1972 and AOP since 1996, ensuring milk origin, farming methods, and traditional know-how. Minimum 3-week aging in cellars with regular washing and brushing. This certification guarantees authentic local quality.