Pont l'Eveque is a French cheese. Its name is believed to be derived from the 'Norman abbey' in Normandy, France, where it was produced during the 12th century. The cheese is also known as Moyaux cheese.
Probably one of the oldest cheeses of that area, Pont l'Eveque, was called d'Angelot during ancient days. Made from cow's milk, this cheese is manufactured throughout the year. Small, square-shaped Pont l'Eveque is pale yellow while its rind is white-orange in colour.
Soft and very rich cheese with creamy and full-bodied flavour tastes best when eaten at room temperature. It is an excellent dessert cheese, which goes well with a robust wine.