Where to find a good Pont-l'Evêque?

It's one of the four " Norman lords " of cheese - along with camembert, neufchâtel and livarot - and not necessarily the best known. Yet it is the oldest - its production dates back to the XIIIᵉ century, initiated by monks. It was then known as " angelot ", a Christian reference, or " augelot ", a local reference, since it was made in the Auge region. Like Maroilles, it gradually developed in the region, where it was used as a tax, a currency and a commercial product.

Characteristics and production of Pont-l'Évêque

Pont-l'évêque is a soft cheese with a washed rind. - to distinguish it from its local rival, Livarot - about 11 cm square and 3.5 cm thick. Its derivatives, " grand " and " petit " pont-l'évêque, differ in size. The cheese is first molded, turned several times until perfectly drained, then matured in a cellar for several weeks. The paste should be supple, slightly creamy, but not runny.

Pont-l'évêque has been protected by an AOC since 1972 and an AOP since 1996. The appellation covers four departments in Normandy: Calvados, Eure, Manche and Orne. Approximately 3.5 liters of milk go into its production. It's worth noting that the requirement is for milk from dairy cows that have grazed for at least six months of the year. Most commercial pont-l'évêque is made from pasteurized milk, as there are now only six farmers using raw milk.

For optimum softness, the cheese should be brought to room temperature an hour before tasting. To ensure that each guest can enjoy equal parts of the cheese (and thus benefit from the same texture), including the rind, it is essential to cut the cheese into triangles from the heart to the tip. Now it's time to taste.

Four good places to find a good pont-l'évêque

Fromagerie de la Houssaye ❤

Located halfway between the towns of Livarot and Saint-Pierre-sur-Dives, the La Houssaye cheese dairy is one of the oldest, founded in 1810 by the aptly named Michel Fromage, a blacksmith converted to a cheese merchant. The dairy processes 10,000 liters of milk a day and produces the two local PDO flagships: Pont-l'évêque and Livarot.

Tasting notes: Attractive bloomy, slightly orange, pale ochre rind. The slightly compacted paste on the sides is a sign of density. It has a nice texture when cut, creamy on the edges with a white border in the center, and gives off a good smell of milk. On the palate, the attack is dry and not very salty; it could do with a little maturing. But it's still very typical of the appellation, with character, fruitiness and a good-quality rind. A pont-l'évêque that's not particularly expansive, but well-made, with good length.

• Price: 8.50 euros
• Boissey, 14170 Saint-Pierre-en-Auge

E. Graindorge, fromagerie du Plessis

The fromagerie du Plessis, nestled in the heart of the Pays d'Auge, now employs around fifty people. Specializing in raw-milk PDO cheeses, the company ripens four Normandy PDO cheeses: Camembert de Normandie (made on site), neufchâtel, livarot and pont-l'évêque (gold medallist at the Concours Général Agricole 2023).

Tasting notes: The slightly flattened paste reveals the presence of a mature cheese, with an attractive, pronounced caramel color. Evenly colored when cut, the paste is regular. The fruity, slightly amylic nose is confirmed on the palate by notes of dried fruit, of short length and homogeneous aromatic variety.

• Price: 9 euros
• 370, chemin de la Fromagerie 14340 Belle-Vie-en-Auge
• www.graindorge.fr

E. Graindorge, Livarot cheese dairy

Eugène Graindorge founded the cheese dairy in 1910, transforming his cows' milk into livarots. His grandson Thierry extended the range to include other local PDO cheeses: camembert de Normandie, neufchâtel and pont-l'évêque. The company's expertise has been passed down through several generations, earning it numerous awards. For the curious, the company organizes an on-site tour of its production facilities, followed by a tasting session.

Tasting notes: A well-bloomed rind, a tender aspect on a regular cut, a pale and uniform hue, covered with clear striations. The cut is homogeneous, marked by small alveoli. The nose is pleasant, quite powerful, with typical farmhouse hay and stable aromas. The palate is equally homogeneous. Behind its light character lies a definite power.

• 4.45 euros
• 42, rue du Général-Leclerc 14140 Livarot
• www.graindorge.fr

Ferme du Bienheureux, GAEC Cahorel

Blessed are the Cahorel family, on the farm for four generations, represented today by Laurent and David, both cattle breeders and cheese producers. The family farm celebrates its 100th anniversary this year, demonstrating that the original farm of 10 Normandy cows has indeed grown. Cheese processing began in 2021 with camembert, followed by pont-l'évêque two years later. On-site sales.

Tasting notes: Pale, evenly colored, conforming to the standard. Very dense and homogeneous when cut, the nose gives off pleasant, farmy aromas, with hints of cereal. The tasting is in continuity, starting with a neutral rind, which melts into a whole in keeping with the appellation, well held in the mouth, well in keeping with the taste of the cheese.

• Price: 8 to 10 euros
• La Métairie, 50530 Sartilly-Baie-Bocage

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What to drink with Pont-l'Évêque?

If the natural accompaniment to Pont-l'évêque is a good glass of brut Normandy cider, you can imagine many combinations with this subtly fruity cheese, with notes of hazelnut and dried fruit. Pairing it with a tender, crisp Gamay such as Chiroubles or Morgon, or with a slightly more mature Chenin, such as Anjou or Jasnières, will have the best effect.

This article is taken from the Normandie 2025 guide. You can find it in bookshops or in our online store.