Pont l’Éveque originally comes from the Norman town of Pont l’Éveque. Its origin dates back to the 17th century. The rind is light orange/pink with white coverage and slightly moist. The cheese matures and becomes shinier and more yellow as it ripens. The mold rind on the outside becomes whiter. The taste of an older and more mature Pont l’Éveque is distinctly spicier and stronger. The Pont l’Éveque has the AOP label. In the town of Pont l’Éveque, there used to be a large regional cheese market. The milk is heated and then curdled. The curd is cut and placed in square cheese molds. The cheese lies for 2 days in a space of 22 degrees and is regularly turned to let the whey drain. Then the cheese is dried and salted. This can be done with dry salt or in a brine bath. After salting, the cheese is washed and brushed. The final step is ripening for one and a half months.
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