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Pont l’Evêque was created in the 12th century by monks in an Abbey in the Pays d’Auge. This cheese was found in the region’s markets in the Middle Ages under the name of Angelot. It was only in the 17th century that the cheese took the name Pont l’Evêque, a magnificent village located between Honfleur and Lisieux. It takes 45 days of maturing and regular care to release all its subtle aromas.

Pont l’Evêque is one of the 4 Normandy PDOs. Its production is now much less frequently farm-based, due to the shutdown of many producers in the area. Its beautiful orange rind brings typicality, and its soft and supple ivory paste retains an interesting typicality. It also has a certain length in the mouth.