Pont-L'Évêque, a true Norman sin of taste!
Pont-L'Évêque, a true Norman sin of taste!
It reveals itself in different flavors: floral, fruity. Soft and creamy at the beginning of ripening, more intense with character at the end of ripening, Pont-L'Évêque AOP can appeal to all palates.
Known in the Pays d'Auge since 1230, the recipe for Pont-L'Évêque was created by Cistercian monks living west of Caen.
This cheese was then known as Angelot. This term comes from the name of a coin.
The Pont-L'Évêque was then used as a means of exchange, remuneration and tax!
It acquired its square shape to differentiate itself from the Livarot.
It is named Pont-L'Évêque several centuries after its creation, after the name of the town which welcomed the producers who sold it to its market.
