Normandy · France
Pont-l'Évêque.
Beneath its golden, sticky washed rind lies a supple, butter-soft paste that yields to the gentlest pressure. The aroma hints at fresh hay and a subtle barnyard earthiness, while the palate unfolds with mild tang, rich creaminess, and whispers of salted butter—a cheese that smells more robust than it tastes, rewarding the brave with understated elegance.
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The story
How it's made.
Why it tastes that way.
Pont-l'Évêque is one of the oldest Norman cheeses, mentioned in texts as far back as the 12th century under the name Angelot.
The cheese takes its modern name from the market town of Pont-l'Évêque in Calvados, where it was traded. It received AOC status in 1976.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Washed-rind
- Rind
- washed
- Age
- 1–2 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Pont-l'Évêque's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Pont-l'Évêque.
26 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Pont-l'Évêque are being verified. Check back soon.
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