What French cheese from Normandy is known for its square shape and pungent smell?

The square, pungent-smelling cheese from Normandy is Pont-l’Évêque.

Pont-l’Évêque is a soft, uncooked, unpressed cow’s-milk cheese with a washed rind. Its distinctive square shape, creamy pale interior, and pungent aroma make it easy to distinguish from round Camembert. The rind may range from white to orange-brown, and the texture becomes softer as the cheese matures.

The cheese takes its name from the town of Pont-l’Évêque in Calvados, Normandy. It has been made in the region since at least the twelfth century and is traditionally associated with Cistercian monks. Earlier names included angelot and augelot; the current name became established as the cheese was sold in the town’s market.

Pont-l’Évêque received French AOC recognition in 1972 and full status in 1976; it has held European AOP protection since 1996. Standard, small, half-size, and large formats are permitted, though the familiar retail form is square.

Livarot is another famous washed-rind Normandy cheese, but it is generally rectangular and wrapped with bands. Neufchâtel is also Norman but is best known for its soft, often heart-shaped forms.