The AOP Pont-l’Évêque requires a ripening period of at least 18 days. However, our Pont–l’Évêque is ripened for at least 42 days. This period was defined as optimal by our master cheesemaker after more than two years of work. Furthermore, the cheese is washed and rubbed every other day, according to a delicate balance. That is how it get its powerful, creamy and fruity aromas.