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Pont l'Eveque Cheese Making Recipe

Pont l'Eveque is perhaps the oldest of the Norman cheeses. It is a beautiful mix of bloomy rind and washed rind, falling right between Camembert and Livarot.

Once you cut into it, you will find the edges have broken down more than the center, giving you a contrasting flavor of that sweet gooiness of Camembert near the edges and a firmer and brighter acid as you approach the center.

This is a great flavor combo in the mouth which allows you to focus on the milky goodness of this amazing cheese.
  • Yield2 pounds
  • Agingtime under 1 month
  • Skill Leveladvanced
  • Author


  • 2 Gallons of Milk (Not Ultra Pasteurized)
  • 1/8 tsp MA4002 Culture - For Raw Milk use, 1/16 tsp MA4002 Culture
  • 1/16 tsp GEO17 Geotrichum Candidum
  • 1/32 tsp C10 Bacteria Linens
  • 1/2 tsp Single Strength Liquid Rennet - For Raw Milk use, 1/4 tsp Rennet
  • Salt
  • Calcium Chloride (for pasteurized milk)


  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • 3 M134 Pont-Levesque Cheese Molds
  • Butter Muslin
  • Draining Mat