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Pont l'Eveque

Pont l'Eveque, cow milk cheese available to sell

One of the oldest of French cheeses. Its origins trace back to the 12th century under the name of d'Angelot. It was only in the 17th century that it took its name from the village where it was made, namely, Pont L'Eveque. The village is situated between Lisieux and Deauville in Normandie. This cheese obtained the AOC rating in 1976. This cheese is greatly appreciated by cheese lovers for its taste which is acquired from the gentle sun and humidity that produce the lush green grass in Normandie. The taste is creamy, finely textured and smooth, extremely pleasant. As the cheese ripens, the rind takes on an orange/red colour, with a pate that is soft and yellow.


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Matière grasse (%) : 24%
Ferment : oui
Traitement du lait : Lait cru / Raw milk / Leche cruda / Rohe Milch
Ingrédients : Lait cru de vache, sel, ferments lactiques, présure / Cow raw milk, salt, lactic ferments lactiques, rennet / Leche cruda de vaca, sal, fermentos lácticos, cuajo / Rohe Kuhmilch, Salz, Milchsäurebakterien, Renne
Allergènes : CaC12 Calcium chlorid 0,0015% / CaC12 Calcium chlorid 0,0015% / CaC12 Calcium chlorid 0,0015%

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Spring - Summer - Fall
Minimum 6 weeks For US delivery maturing extended over 60 days


400 g (14 Ozs)

Pairing cheese and wine

Cider or Sweet white wine: Quarts de Chaume (Chenin Blanc grape) Red wine: Vacqueyras (Grenache Noir, Syrah grapes)



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