Pont l’Évêque (Normandy)

Reputedly the oldest Norman cheese still being made, modern versions of Pont l’Évêque are often pale in comparison and tend to be rather bland. The supple-textured cow’s milk cheese has a ridged crust with a delicate bloom, which is a pinky-beige. It has a chewy texture that is quite tender, and an almost earthy aroma.

The best-tasting cheeses are those made by smaller dairies. Look for cheeses made by the Ferme du Bours, since it only uses milk from its own herd. Production is kept small and the cheese is totally handmade from start to finish, with the salting adjusted according to the time of year and the creaminess of the milk.