It takes its name from the small town where it was born between Lisieux and Deauville at the end of the 18th century. Monastic creation, this square-shaped cheese has to be made from raw milk, from the richest lands of Normandy. During ripening, the rind covered with a whitish flower will gradually become smooth and reddish thanks to the brushing moistened with cider. My father told me that a good Pont l´Evêque must smell of the soil, the mushroom and not the manure. As my grandfather told me and did, then my father, but also Pierre Androuet, we continue to brush it, every week and very delicately, by hand!
Raw cow's milk cheese - About 400g for a whole piece
24% fat in the finished product
Ingredients: Milk, rennet, salt, ferments, cider