Cheese type Soft paste cheese with a washed rind
	Milk Cows' milk
Description Shape: Square Fat: at least 45% Size and weight: The classical seize is 105 (4 in) to 115 mm (5 in) square by 3 cm thick But comes in various sizes and weights, then called Grand (big) Pont l' Evêque, Petit (small)Pont l' Evêque, Demi (half) Pont l' Evêque	Country France
	Area of production Normandy
	Other info AOC

Pont l' Evêque is one of the cheeses that made Normandy famous. It has inherited its name from a small town (Pont l' Evêque) in the department of Calvados. It has been known under that name since the 17th century. Before that, it was known as "Angelot". The "Angelot" served as money to trade against other products. It is so ancient that it is mentioned in "Roman de la Rose" a novel of the 13th century. Its Controlled Appellation d'origine has been recognized since 1972.

Fabrication Process:

The Pont l'Evêque, is solely produced in Normandy. Its production is done according to the strict rules dictated by the AOC (Controlled Appellation d'Origine). It can be made at a farm or at a dairy plant.

The milk is heated at about 35ºC. It is then coagulated as soon as possible after milking. The curds are then cut and pressed to drain off the whey. The paste is then moulded. The cheeses are placed in warm room (20º to 25ºC). They are regularly turned to continue the draining. After 2 to 5 days, they are unmoulded and salted. Between the 5th and 10th day, the Pont l'Evêque is washed and brushed many times. Ripening lasts 2 to 6 weeks.