Pont L'Eveque is reportedly the oldest cheese still being made in Normandy. Its origins date back to at least the 12th century, to a monastery where it was known as "cherub" due to its pale and soft texture. As the cheese spread throughout France in the 17th century, it came to be called Pont L'Eveque after the village where it was made.

The production of Pont L'Eveque is closely guarded. The milk for the cheese can only come from cows from the Calvados region and a few other regions near the village.

The cheese is matured for about 35 days, during which time it attains a firm and aromatic texture. The taste of the cheese is full-bodied, milky and slightly sour.

Pont L'Eveque is great with baguette, grapes or apples. Also try it in Normandy fondue with Livarot and Camembert cheeses!