First recorded in the 12th century, this uncooked cow's milk cheese was like many cheeses first made by monks, in this case in Caen before production moved to the town that took its name. They called it their ‘white meat’ that they could eat on lean days at the abbey.
Pont l'Evêque is square, soft, with a pungent aroma, with a washed rind. It has always been one of the most popular cheeses in France, and nearly all of it comes from two dairies. It has much in common with Livarot.
Image by Coyau