Pont-l'Eveque, one of Normandy's oldest cheeses, was known as Angelot during medieval times. Its current name derives from the village of Pont-l'Eveque, which lies near Le Havre in northern Normandy. Pont l'Evêque is made on small farms using rich, salty cow's milk. This washed rind cheese is well known for its delicate bouquet, which is rumored to be reminiscent of the Norman countryside. Pont l'Evêque is a very rich and soft cheese with a creamy and full-bodied flavor. The rind becomes pinkish, sticky and smelly with age. This beefy cheese is more intense than Camembert. Pont l'Evêque pairs well with Pinot Noir, Pomerol, or Saint-Emilion red wines, Norman cider or beer.