Pont L'Évêque Cheese AOC
French Cultural Heritage
One of France’s oldest cheeses, the origins of Pont L’eveque Cheese AOC (pronounced pohn-leh-veck) traces back to 12th century Cîteaux monasteries in France. Achieving AOC status in 1976, it is a renowned cheese from Normandy, known for its square shape, cross-hatched golden rind, and creamy, ivory colour.
TASTING NOTES FROM THE CURATOR
With its unique flavor reminiscent of Normandy cows grazing under the gentle sun and humidity of the Calvados region, Pont L’eveque cheese has a golden yellow-orange rind covered with a light, powdery white down. The texture is very supple and creamy and small scatterings of eyes throughout. Its taste is rich and creamy with subtle undertones of hazelnuts and fruits.
Traditionally a dessert cheese, Pont L’eveque is best served at the end of a meal, with a fresh, crusty baguette or crisp apples and pears. If part of a cheese platter, this cheese complements well with a soft cheese like Livarot. For drink pairings, a robust red wine such as a Bordeaux goes well with the strong flavours of this cheese. If you’d prefer a more toned down bouquet, a flowery rosé or riesling is also delicious served with this cheese. For those who love pints more than glasses, this cheese serves beautifully with a cold pint of craft beer. Cheers!
A Time-Honoured Testament to the Bishops
Pont L’eveque takes its namesake from the village of L’eveque, situated between Lisieux and Granville in Normandy from where this cultural cheese is made.
Translated as “Bishop’s Bridge,” Pont L’eveque was originally a monastery cheese with production being traced back to the 12th century. It is said that the first cheesemakers were bishops and Cistercian monks, served as a dessert at the best tables of Normandy. Pont L’eveque is the oldest French cheese still in production.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate. Cheeses are air-flown from France on demand. They are meant to be consumed within 1 to 2 weeks of their arrival at your residence.