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Pont l'Evêque is a soft cow's milk cheese with a washed rind.
This cheese,which takes its name from the small town of Pont-l'Evêque, between Lisieux and Deauville, was already highly regarded in Normandy in the Middle Ages.
Created by Cistercian monks, it became the most famous cheese in the kingdom in the 15th century.
It has been known as Pont-l'Evêque since the 17th century.
Under its washed yellow rind, its paste is blond, supple and soft.
Typed without being strong on the palate, it has a subtle flavor and a slight nutty, buttery taste.
It is best to store Pont l'Evêque cheese in its original box and place it in the vegetable crisper of the refrigerator, where it will benefit from an ideal temperature (between 10 and 12 degrees). If the Pont l'Evêque cheese you bought is not done enough for your taste, wrap it in food paper and lock it in an airtight box for 24 hours.
Honor its Norman origins by serving it with apples and cider. Add some dried fruit, which will bring out the nutty flavors of Pont l'Evêque cheese. Use it to make typical Normandy dishes: in galettes, alongside tripe or andouillettes, in tarts or in puff pastries, along with spinach.
