Pont-l’Évêque can be enjoyed all year long. According to taste it can be chosen at different stages of refining in order to let it reveal its softness and scent.

Its faces are plane and parallel, the edges are clean, the sides are straight. Acting as an alternative between bloomy rind cheese and washed rind cheese, its rind is slightly seamed, golden to reddish, and it shows a thin white layer (flora). Its paste is yellow with small holes called ouvertures in French.

The cheese shall be smooth and soft, i.e. it should come back to its original shape after it was pressed. Neither sticky nor runny, its paste is soft in the palate, tender, and shall melt in the mouth.

Its strong scent connotes cream, stables and hey.

Its taste is subtle, sophisticated and slightly salted. Its rind delivers flavors of butter and crème fraîche, dried fruit (hazelnut), hey and stable.

 It shall be kept in the refrigerator in its original packaging. Take your Pont-l’Évêque out of the fridge and keep it at room temperature one hour before eating. Remove its wrapping fifteen minutes before serving. Cut a triangular section, and enjoy it with or without its rind.