Pont l’évêque one of the most notable French soft cheeses, is named after the town in Normandy around which it is made. It is a mould-ripened, whole milk cheese. Unlike Brie and Camembert, its two rivals, it is not imitated outside France.
The milk from which Pont l’évêque is made should ideally be absolutely fresh and still warm from the cow. It is renneted at a rather higher temperature than that for a typical French soft cheese, sometimes as high as 35 °C (95 °F). The curd is drained on a straw mat before being packed into 10 cm (4") square moulds. When firm, the cheeses are removed, salted, and dried standing on edge; they have to be turned frequently to avoid sagging.