Pont l’Eveque has been made in Normandy since at least the 12th century. The cheese became popular across the country from the 16th century onwards, when it obtained the name of the village around which its production was centered.
It is an uncooked, unpressed cow’s milk cheese sometimes made with raw milk. The centre is soft like a Camembert. The rind has the characteristic lines and has a pungent aroma. The pate is springy or creamy and smooth with a mild flavor typically characterized as savory and fruity.
As with many “nosey” cheeses, fresh fruit pairs really well.