Pont l’Eveque is a French cheese from Normandy. It is believed that its name is derived from ‘Norman abbey’ in Normandy, France where it was mainly produced during the 12th century. The cheese is also known as Moyaux cheese.
Probably one of the oldest cheeses of that area, Pont l’Eveque was called as d’Angelot during ancient days. Made from cow’s milk, this cheese is manufactured throughout the year. Small, square shaped Pont l’Eveque is of pale yellow colour while its rind has white-orange colour.
The ridged, often with mould-dusted rind grows sticky and russet orange with age. The smooth, fine-textured, cream coloured interior has a strong aroma but a mild, faintly sweet, rich nutty flavour. Becomes stronger and more savoury when fully ripe.
Tastes best when eaten at room temperature. It is an excellent dessert cheese, which goes well with a robust wine like a Pomerol or a Saint-Julien.