PONT-L’EVEQUE

One of the ancestor of Norman cheeses was made from the twelfth century on by monks living in the Pont-l’Evêque area.

It was mentioned by Guillaume de Loris in the book called “Roman de la Rose” under the name of ANGELOT. Quoted during the fifteenth and sixteenth centuries by various chroniclers under the name of AUGELOT, in reference to its original area, the “Pays d’Auge”, it was eventually called Pont-l’Evêque during the seventeenth century.

It has benefited by the label “Appellation d’Origine Contrôlée” since 1972.

Soil : Pont-l'Evêque is made of milk produced in Normandy and Mayenne.

Making : Pont-l’Evêque is a soft cheese, made with split curd, forced drain. Its rind can be brushed or washed. It was originally made from the fresh warm milk, which explains why its technology still suits quite well the farm making which is carried on. The transformers found out how to adapt its making to the constraint of milk collecting in today's farms.

Three litres of milk and forty to forty-five days are necessary to obtain a mature Pont-l’Evêque.

Typical features:
Four sizes of Pont-l’Evêque can be found : “Grand Pont-l’Evêque” (large), “Pont-l’Evêque” (medium), “petit Pont-l’Evêque” (small) and “demi Pont-l’Evêque” (half). It is at least 45 % fat.

Pont-l’Evêque is a warm product, with a taste well rendered as a type but still delicate. Its strong smell could herald a powerful cheese but it is not the case since it is a fruity, subtle and refined cheese. “What beats everything is that it is very mild”.

Quality checks:
As for all other types of cheese with the label “Appellation d’Origine Contrôlée”, products from Pont-l’Evêque workshops regularly undergo sanitary analyses. Cheeses are tested by experts and rated on shape, look type and taste.

The consumer is thus ensured that the genuineness of product is combined to the best quality.