Pont-l'Évêque cheese

Pont-l'Évêque (/ˌpɒ̃ ləˈvɛk, ˌpɒnt -/, French: [pɔ̃ levɛːk] ^ⓘ) is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados département of Normandy. It is probably the oldest Norman cheese still in production.

Pont-l'Évêque is an uncooked, unpressed cow's-milk cheese, square in shape usually at around 10 cm (4 in) square and around 3 cm (1+1⁄4 in) high, weighing 400 grams (14 oz). The central pâte is soft, creamy pale yellow in color with a smooth, fine texture and has a pungent aroma. This is surrounded by a washed rind that is white with a gentle orange-brown coloration. The whole is soft when pressed but lacks elasticity. It is generally ranked alongside Brie, Camembert, and Roquefort as one of the most popular cheeses in France.