Pont l'Eveque is a French cheese. 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 known 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 color while its rind has white-orange color.
A soft and very rich cheese with creamy and full-bodied qualities, tastes best when eaten at room temperature. It is an excellent dessert cheese, which goes well with a robust wine.
Pont l'Eveque is perhaps the oldest of the Norman cheeses. It is a beautiful mix of bloomy rind and washed rind, falling right between Camembert and Livarot.
Once you cut into it, you will find the edges have broken down more than the center, giving you a contrasting flavor of that sweet gooiness of Camembert near the edges and a firmer and brighter paste as you approach the center.
This is a great flavor combo in the mouth which allows you to focus on the milky goodness of this amazing cheese.