Pont-l’Évêque is one of the oldest cheeses in France, with origins dating back to the 12th century in Normandy. It is a soft, washed-rind cheese with an AOC designation, made from cow’s milk and aged in humid cellars where its distinctive orange-tinged rind develops.

Flavor Profile

Pont-l’Évêque has a rich, savory flavor that is less intense than Epoisses but more assertive than Brie. It offers a balance of earthy, nutty, and slightly sweet notes with a smooth, creamy texture. The washed rind contributes a gentle pungency without being overwhelming, making it an excellent bridge between soft-ripened and stronger washed-rind cheeses.

How to Serve

Serve at room temperature on a cheese board with crusty Norman bread and apple slices. Also excellent warmed slightly and served with cider, which is the traditional Normandy pairing.

Pairing Suggestions

Pair with Normandy cider, Calvados, Pinot Noir, or a dry Champagne. Serve with fresh apples, pears, walnuts, and crusty bread.