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Port Salut
semi soft cow’s milk cheese
Known for its distinctive orange rind and semi soft texture, Port Salut was developed in the 19th century by Trappist monks at the Port-du-Salut Abbey in Entrammes, who during their exile abroad during the French Revolution learned how to make cheese and formed the Société Anonyme des Fermiers Réunis (SAFR). It is very similar to Brittany’s Saint-Paulin, another Trappist cheese.
One of the first pasteurized cheeses, it has a smooth velvety paste, sweet and savoury taste, and melts easily. The monks sold the rights to make it to the Bel company, but you can still occasionally find the handmade kind with more taste called Entrammes.
Text © Dana Facaros
Image by Jon Sullivan