Originally called Angelot, this washed-rind cheese is probably one of the oldest French cheeses. It is even mentioned by Guillaume de Lorris in his 13th century allegorical poem 'Roman de la Rose'. Pont-L'Evêque was granted an AOC in 1976.
FLAVOUR: The creamy, yellow, smooth paste develops small holes as it ripens, and has a lingering, sweet taste. Older cheeses have a stronger flavour.
HOW TO SAVOUR: Try eating this cheese alongside a glass of stout, or with a glass of full-bodied red wine, from Bordeaux, Burgundy, or Côtes du Rhône.
