Proper Norman washed-rind: pungent aroma gives way to buttery, supple paste.
Pont-l'Évêque AOP from Normandy by Graindorge. Square washed-rind cow's milk cheese, buttery paste, earthy rind. Order online.
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Pont-l'Évêque is a square, washed-rind cow's milk cheese from Normandy, made by Graindorge in the town of Livarot. One of the oldest named cheeses in France, with records going back to the 13th century, and it carries AOP protection tied to the Normandy region.
The paste is semi-soft and supple, pale straw in color, with a buttery, nutty character through the middle and a softer cream line just under the rind as it ripens. That orange-pink rind is brine-washed during affinage, which is where the pungency lives, mushroomy, earthy, a little barnyardy, with a savory pull that lingers on the finish. The aroma reads stronger than the paste actually tastes, which is part of what makes this cheese a good entry into the washed-rind family.
This is a proper Norman cheese, square because it always has been, and it eats best at room temperature when the paste has had time to relax and the rind has come forward. A great one to have on the counter for a few hours before serving.
Semi-soft and supple under the knife, with a yielding paste that softens toward the rind as it ripens and stays a touch firmer through the center.
Pronounced barnyard aroma off the orange-pink rind, then a creamy, buttery paste underneath that pulls savory and a little funky on the finish.
Long, earthy finish that hangs on the back of the palate, with the washed-rind funk staying behind after the cream fades.
Buttery cow's milk through the middle of the paste, more cultured cream than fresh milk, with a soft tang that lifts the richness.
A quiet nuttiness in the paste, closer to browned butter and hazelnut than to alpine-style roasted nut.
Classic washed-rind earthiness, mushroomy and a little barnyardy off the brine-washed rind, with a damp cellar note as it ripens.
No real heat, just a faint savory pull on the back of the palate from the aged rind.
Washed rind
Orange-pink brine-washed rind that carries most of the pungency, mushroomy and earthy with a soft barnyard note. Edible and part of the experience, though the funk concentrates right at the rind.
Pont-l'Évêque stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Norman cider and Calvados are the regional move, the apple acidity cuts the washed-rind funk and the cream of the paste. A robust red or a dry sherry stands up to the earthier notes without getting steamrolled.
Dried figs and a drizzle of honey play off the buttery paste and round out the funk from the rind. A little mustard or fig jam on crusty bread is the classic Norman move.
Video represents style and type of cheese - may not be an exact match in all cases.
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“Custodianship of Normandy's three AOP washed-rinds — Livarot, Pont-l'Évêque, and Camembert — made from Normande-breed milk within the Pays d'Auge appellation zone.”
Livarot hand-banded with five sedge strips ('the colonel') and washed with annatto brine in humid cellars until the rind turns orange-brick.
Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
