Pont L’Eveque Gillot

Pont-l’Évêque is a French soft, washed-rind cheese made from cow’s milk, recognized as one of the oldest varieties produced in Normandy, with the first mentions appearing in 13th-century monastic chronicles.

This cheese has a characteristic square shape, typically 10–11 cm per side and up to 3 cm high, though smaller (Petit) and larger (Grand) formats exist. Aging lasts from three to six weeks depending on size.

Beneath its pinkish-orange rind with a whitish bloom, the texture is blonde, supple, and soft; typical but not overpowering on the palate, this Pont-l’Évêque has a subtle and soft flavor of hazelnut and butter, with creamy aromas that evolve into a more intense taste during maturation.

Like most cheeses, it’s best served at the end of a meal, pairing beautifully with fruits, white Burgundies, Rieslings, light reds, dry apple cider, and, traditionally, Calvados.