Pont L’Eveque 220g

The cheese has been made in Normandy since at least the 12th century, and was allegedly first made by Cistercian monks who had settled west of Caen. Originally known as “cherub”, it later took the name “angelot”. Becoming popular across the country from the 16th century onwards, it then acquired the name of the village around which its production was centred.

Pont-l’Évêque is an uncooked, unpressed cows milk cheese, square in shape. The central pâte is soft, creamy pale yellow in colour with a smooth, fine texture and has a pungent aroma. This is surrounded by a washed rind that is white with a gentle orange-brown coloration. The whole is soft when pressed but lacks elasticity. It is generally ranked alongside Brie, Camembert, and Roquefort as one of the most popular cheeses in Franc