Type: washed rind
Origin: Normandy, France
Frequent washing of the rind with salt water during affinage (maturing) produces a firm, stronger tasting cheese with a more pungent, orange rind. The flavour is full, rich, sweet and slightly tangy. Pont L’Eveque was named after the village in Normandy where it supposedly first appeared, dates from the 12th century, when it was made by monks; it was once known as ‘white meat’ as it was eaten instead of meat on fasting days.