Dating back to the twelfth century, this famous washed rind is one of the oldest Norman cheeses still currently in production. The square shape is standard although it comes in several sizes. During the ripening period the cheeses are washed, brushed and turned developing a stronger aroma and more pungent flavour with age. The interior of the cheese is creamy yellow with a smooth texture. The rind is orange and grey in colour which gradually reddens and becomes sticky over time. A young Pont l’Evêque has a characteristic smoky flavour developing more toward hazelnuts with age. Great heated briefly in the oven too.
About Fromagerie Gillot
The Gillot Creamery was founded in 1912 on the site it has occupied for a century, in the heart of the hedged farmland of the Orne. Six successive families have worked to keep the real tradition of Norman cheese alive. The tradition of moulding by hand with a ladles, which stands at the heart of their cheese making process, are identical since they started making cheese. Around that the environment has changed a lot with the application of modern technology.