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.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.