Pont l'Évêque is made in a distinctive square shape which is achieved by cutting the curds into blocks rather than into small pieces or grains. One block makes one cheese. They are drained and placed in fat square molds. After dry-salting, the cheeses are ripened in humid cellars.
This pungent French gourmet cheese is still made on the farms of the Pays d'Auge in Normandy just as it has been for centuries.
The maturing cheeses are washed with brine to give a light tan-colored rind which develops the characteristic pungency of the cheese. Indeed the aroma is strong enough to qualify the cheese for the top ten most pungent French cheeses, but it should not be so strong that it is unpleasant.
The yellow paste is supple with a few small holes. The aroma from the rind is strong but not overpowering. There are farmyard smells with bacon and ammonia. The paste has a much milder aroma reminiscent of nuts. The flavor is relatively mild and sweet, with grassy herbaceous tones and shortbread cookies.
Similar cheeses are Livarot and Munster.
In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 60 days.