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The village is particularly known for its cheese of monastic origin. Pont-l'Évêque is a soft cheese with a washed or brushed rind, square in shape to distinguish it from other cheeses at the time. But if you visit, you'll see that the village's character also lies in its narrow streets, its half-timbered houses, and its integration with nature along the stream that runs through it.

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The village is particularly known for its cheese of monastic origin. Pont-l'Évêque is a soft cheese with a washed or brushed rind, square in shape to distinguish it from other cheeses at the time. But if you visit, you'll see that the village's character also lies in its narrow streets, its half-timbered houses, and its integration with nature along the stream that runs through it.

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Amazing half-timbered houses! Their architectural style is reminiscent of English houses – or vice versa.

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From Pont l'Eveque to the Eden Park Hotel there is a beautiful, easy-to-ride path along the Touques River and the Lac de Pont l'Eveque.

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The Calonne greenway is an old, eight-kilometre-long railway line that has been rehabilitated. It connects Saint-André-d'Hébertot and Pont-l'Évêque. A great way to enjoy a lovely bike ride through the trees and Normandy countryside.

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Beautiful town where you can find supplies

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Please note that the part of the text dealing with l'Eveque de Noyon and the Oise river is a confusion with another Pont l'Eveque located in the Oise The town of Pont l'Eveque in the Pays d'Auge is crossed by the Touques and the Calonne

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To distinguish the Pont l'Evêque better from the related Livarot, the Norman farmers decided in the 18th century to produce the cheese in a square shape. The bridge of the city lords, the bishops of Noyon, which has led here since the 12th century on the Oise, gave the city its name. Famous even more as the picturesque town is the Norman soft cow's milk from cow's milk, which bears the same name and is one of the oldest cheeses of Normandy. Until the 17th century, the name of the cheese was Angelot. In order to distinguish their specialty better from the related Livarot, the Norman farmers decided in the 18th century to produce the cheese in a square shape and to name the city of Pont l'Evêque.

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