Taste Pont-l’Évêque: Normandy’s Oldest Cheese

Just 20 minutes from the sea lies Pont-l’Évêque, a commune in the Calvados département in Normandy. This historic city is home to old timber houses, a stunning lakeside wooded park and one of the oldest cheeses still in production. 

Named after the city itself, the production Pont-l’Évêque cheeses dates back to the 12^th century. Originally called ‘Angelot’, it was created by Catholic monks who produced the small wheels of creamy cheeses. When its production was centralised in the market town of Pont-l’Évêque in the 17^th century, a vital crossroads between Rouen and Caen, the cheese changed its name, but has never changed its recipe.

With its signature square shape and golden, lightly washed rind, Pont-l’Évêque stands out among many famous cheeses made with Normande dairy cows. Each neat little square has a soft buttery middle, creating flavours of toasted hazelnuts and fresh cream. 

Through revolutions, railways, and the march of modern life, Pont-l’Évêque has always stayed true to its Norman heritage. Officially protected with AOC status in 1972 and AOP in 1996, it can only be made in a small corner of Normandy, ensuring that every creamy, fragrant square still carries the taste of its region’s terroir.

Pont-l’Évêque bridges the gap between the elegance of brie and the depth of stronger washed-rind cheeses, making it a perfect edition to any cheeseboard, especially with a glass of cider or light red wine. 

Find out more about the culinary region of Calvados here.

Lead photo credit : Photo: Fromages marché © Calvados Attractivite