The oldest of the French Normandy region cheeses still in production today, local legend claims that Pont l'Evêque was first made in a Cistercian abbey around the twelfth century.
A manuscript from the time writes that a fine meal should always end with some "Angelot", the name used for the cheese at the time. Guillaume de Loris later mentioned it in the book “Roman de la Rose” under the name of "Angelot". Also quoted during the fifteenth and sixteenth centuries by various chroniclers under the name of "Augelot", in reference to its original area, the "Pays d'Auge".
The cheese became popular across France from the 17th century onwards, when it obtained the name of the village around which its production was centered; Pont l'Evêque.
Made from rich, salty, pasteurized cow's milk, this cheese's taste is acquired from the gentle sun and humidity that produce the lush grass in Normandy.
The taste is creamy, finely textured, and smooth, it is extremely pleasant, especially if you choose to eat the rind. (Some people however, prefer to trim it). 0.8 gallons of cow's milk and 40 - 45 days are necessary to obtain a mature Pont l'Evêque cheese.
As the cheese ripens, the rind takes on an orange/red color, while the pate turns soft and yellow. It is a cheese rich in nutrients, notably calcium, phosphorus, carotene, lipids and protein. Pont l'Evêque is a cheese the French are very proud to call their own.
It is perfect as a dessert cheese with a robust wine ... Exactly the reason Pont l'Eveque is one of the fourteen cheeses available for you to choose from in our 2 cheese and 5 cheese platters.