Pont-l’Evêque

This little square is a stunner. Beneath its washed orange rind, the paste is dense, oozy, and velvety. The taste is bold but balanced—salty, sweet cream, and a barnyard funk that never overwhelms. Each bite gives a satisfying, buttery pull, finishing with a lingering nuttiness.

Born in Normandy, this is one of France’s oldest cheeses, dating to the 12th century. Made from raw cow’s milk, it’s washed and aged for weeks to develop its signature character. Artisans still use traditional moulds, crafting a wheel that Napoleon himself famously loved.

Pair with a crisp cider or a full-bodied Chardonnay. Serve with walnuts, fresh pears, and crusty country bread. Melt onto a burger or bake into a creamy tart. For pure joy, let it come to room temperature and spread over a warm baguette slice.