Pont-l'Évêque cheese
| Pont-l'Évêque | |
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| Country of origin | France |
| Region | Basse-Normandie |
| Town | Pont-l'Évêque |
| Source of milk | Cow |
| Pasteurized | Frequently |
| Texture | Soft, washed rind |
| Fat content | Depends on variety |
| Aging time | 4-6 weeks |
| Certification | AOC 1976 |
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Pont-l'Évêque is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados département of Basse-Normandie. It is probably the oldest Norman cheese still in production.
Pont-l'Évêque is an uncooked, unpressed cow's-milk cheese, square in shape usually at around 10 cm (3.9 in) square and around 3 cm (1.2 in) high, weighing 400 grams (14 oz). The central pâte is soft, creamy pale yellow in color 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 France.
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 "augelot". 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 was recognised as an Appellation d'Origine Contrôlée (AOC) cheese on August 30, 1972, reaching full status in 1976. Its production was defined and protected with a decree of December 29, 1986.Le Petit Futé guides commend that the best AOC Pont-l'évêque comes from the Pays d'Auge, which includes the Canton of Pont-l'Evêque itself.
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