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Welcome
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Camembert
Neufchâtel
Livarot
Pont-L'évêque
Carré de Bray
Pavé d'Auge
Bricquebec
La Bouille & Mr Fromage
Boursin
Coutances
Fin de siècle
Excelsior & Brillat-Savarin
Petit-Suisse
And the others
(AOC since 1976)
A Pont-l'Evêque
| Type | Washed rind cheese |
| Milk | Cow milk |
| Aspect | Square of 11 cm, 3cm thick.
350 to 400 gr. 45% of fat. White and grey rind with thin orange and/or light brown stripes. |
| Country | Pont-l'Évêque countryside |
The origin of this cheese is a sort of mystery. It is generally thought that it was created by monks in the Auge country but in fact the early history of this old cheese is unknown. It was sold under the generic name of "Angelot", a name that was shared with other Norman cheeses. It is mentioned during the XIIIth century by Guillaume de Lorris in the "Roman de la Rose". At the beginning of the XVIth century, it is known that cheeses resembling the Pont-l'Evèque were commonly eaten in Paris.
In 1660, a poem was dedicated to this cheese by Hélie le Cordier "l'augelot y est fait avec tant d'art que jeune ou vieux, il n'est que crème". The word "augelot" is a pun on the "angelot" name and the name of the Auge river. At that period it obtained its name, which is the name of a small town in Normandy between Lisieux and Trouville.
In 1722, Masseville explains that "fromages de la region de Pont-l'Évêque sont "fort estimez et transportez en divers pais" the cheeses of Pont-l'Évêque are appreciated and carried to numerous places. Another text mentions that the Pont-l'Evèque was able to overcome the problems linked to the transport of goods at that time.
Old pont-l'évêque label
Syndicat des fabricants du Pont-l'Évêque et Livarot
82, rue de Bernières
14000 Caen
Tél: +33 (0)2 31 85 50 93
Official Pont-l'Évêque web site