Pont l’Évêque is a soft-ripened, washed-rind cheese made from cow’s milk.
The cheese, which takes its name from the small town of Pont- l’Évêque situated between Lisieux and Deauville, was already very appreciated in medieval times in Normandy. It was first called ‘angelon’, ‘angelot’, and then ‘augelot’ in the 16th century. It has been known as Pont-l’Évêque since the 17th century.

It is available in four formats: Grand Pont l’Évêque, Pont l’Évêque, Petit Pont l’Évêque and Demi Pont l’Évêque. It possesses a thin, pinkish, cross-ruled rind covered with powdery white down. The cheese is smooth, shiny and sprinkled with small holes.