The central pâte is soft, creamy pale yellow in color with a smooth, fine texture and has a pungent aroma.

It is generally ranked alongside Brie, Camembert, and Roquefort as one of the most popular cheeses in France.

Pont-l'Évêque was recognised as an Appellation d'Origine Contrôlée (AOC) cheese on August 30, 1972, reaching full status in 1976.

[3] Le Petit Futé guides commend that the best AOC Pont-l'évêque comes from the Pays d'Auge, which includes the Canton of Pont-l'Evêque itself.

Recipes include use in three-cheese fondue together with livarot and camembert, to accompany tournedos de veau.