Pont-l'Évêque is a French cheese. It is believed that its name is derived from 'Norman abbey' in Normandy, France where it was mainly produced during the 12th century. The cheese is also known as Moyaux cheese.
 
Probably one of the oldest cheeses of that area, Pont-l'Évêque was called as d'Angelot during ancient days. Made from cow's milk, this cheese is manufactured throughout the year. 
 
A soft and very rich cheese with creamy and full-bodied flavour, tastes best when eaten at room temperature. It is an excellent dessert cheese.