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	Pont l'Évêque cheese pommes soufflées pomodoro pompano Pont l'Évêque cheese Port-Salut cheese Provençal, à la Puerto Rican cherry Definition: [pon lay-VEHK] This uncooked, ripened cheese was well known as far back as the 13th century. It's made from whole or partially skimmed cow's milk and has a milk fat content of about 50 percent. The square-shape cheese has a golden or golden-orange rind. The interior is pale yellow with a creamy, softly oozing texture and a fresh, sweet-tart flavor. A well-ripened Pont l'Évêque will smell strong but not stinky. Avoid those that are gummy or bitter tasting. See also cheese. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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