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 and this is the traditional size. 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. Normandie is also where great traditional apple and pear ciders are made and they match beautifully with Pont l’Evêque.