Pont-l'Évêque
Pont-l'Evêque, a cheese with a thousand and one flavours!
First made by monks, Pont-l’Évêque is a soft cheese with a washed or brushed rind on which a hint of flower emerges during ripening. Its whitish-orangey rind houses a supple, ivory-to-straw-yellow coloured paste with creamy and barnyard aromas. Its shape dates back to the 17th-century, when an effort was made to distinguish it from other cheese from Pays d’Auge, who all share a common ancestor in Angelot. It comes in 4 forms: the Grand Pont-l’Évêque, the Pont-l’Évêque, the Demi Pont-l’Évêque and the Petit Pont l’Evêque. It has held Protected Designation of Origin status since 1996.
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Cheeser
Cow’s milk -
YEAR OF LABELLING
1972 -
Raw milk or thermised/pasteurised milk
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Soft cheese with washed rinds
Key figures
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358 Milk producers
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6 Farmhouse producers
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11 Production plants (including 6 farms)
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2 |Maturing plants
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1 941 Tons marketed in 2020
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