Named after a town in Normandy in France. It is probably one of the oldest cheeses of this area. It has a firm body, yellow colour and an edible crust. The crust has ridges because it is cured on straw mats. Pont-l'Eveque has a slightly mouldy, brown rind and a soft, supple paste. The cheese must be regularly washed, brushed and turned to encourage the special bacteria to grow on the rind. The taste is deliciously savoury and piquant, with just a trace of sweetness and robust tang on the finish. It is also known as Moyaux cheese. Pont L'Eveque is an excellent dessert cheese that goes very well with a robust wine.