This uncooked, ripened cheese was well known as far back as the 13th century. It's name comes from the village of Pont-l'Evêque near Le Havre in northern Normandy. It's made from whole or partially skimmed cow's milk and has a milk fat content of at least 45 percent. The square-shape cheese has a golden or golden-orange rind. The interior is ivory to pale yellow with a creamy, softly oozing texture and a fresh, sweet-tart flavor. A well-ripened Pont l'Évêque will smell strong but not stinky. Avoid those that are gummy or bitter tasting. See also cheese.