Pont-l’Evêque is a washed-rind, Camembert-style cheese made in Normandy, France.
The rind has white mould on it, with orangish-brown patches.
Inside, the cheese is soft and pale yellow with a fine texture. The cheese is quite whiffy.
It comes in 3 square-shaped sizes: petit, demi and grand. The demi is 1 inch (3 cm) thick, 4 1/3 inches (11 cm) long, weighing 14 oz (400 g.)
The cheese is made from unpasteurized cow’s milk. It takes 3 US quarts (3 litres) of milk to make 14 oz (400 g) of the cheese.
The milk is heated and rennet added. The curd is cut, kneaded, and put into moulds. It is let stand to drain, and turned frequently during 5 days of maturing.
The cheese is salted then washed, then matured further for up to 6 weeks, being turned during that time.
Most Pont-l’Evêque Cheese is factory made today. Various makers include Bisson et fils, Lanquetôt, Lepeudry, and Levasseur.
Pont-l’Evêque Cheese is often made by the same producers who make Pavé d’Auge Cheese.
Nutrition
45% fat content.
History Notes
Pont-l’Evêque Cheese has reputedly been made for hundreds of years. Some equate it with a cheese made in the 1100s called “angelot.” It has been known as Pont l’Evêque since 1600s.
The cheese received its French AOC in 1976.