Specialty Cheeses

Pont L’Eveque has been made in Normandy since at least the 12th century, and was allegedly first made by Cistercian monks.  Originally known as “cherub”, it later took the name “augelot”, it then acquired the name of the village around which its production was centered. Under its yellow washed rind lies a blonde, soft textured paste. Styled without being too strong on the palate, it has a subtle flavor with a slight taste of hazelnut and butter.