Pont l’Eveque cheese 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. Produced with raw cow’s milk and a French AOC. Cured and washed in a brine giving the cheese an aromatic pungency.
Comparable Cheese: Taleggio, Langres
- Rind: Washed
- Vegetarian: No
- Type: Soft
- Pairing: Chenin Blanc, Syrah, Calvados