Port Salut Cheese
A Smooth Cheese Made in the West Coast of France

 

 

 

 

 

 

 

 

 

Port Salut Cheese
Also known as Saint Paulin, it was created in the mid 1800's by Trappist monks. It was only for eating at the monastery. Back in 1873, the Abbot of the monastery visited Paris and set up a distribution agreement. Around a year later sales were huge and this was enough to inspire the monks to formally register Port Salut to guard against copycats. Eventually they sold the rights to a large creamery. It's now factory made to keep up with demand.

Though Port Salut has a mild flavor, it sometimes has a strong smell because it's a mature cheese. Lactic bacteria is used in production. This gives the cheese some acidity to offset its mild taste.

The smell gets stronger the longer the cheese is kept — however, this does not affect its flavor. It can be refrigerated and is at its best within two weeks of opening. It's produced in rounds, 9 inches in diameter and they weigh 5 pounds. The Danish version is known as Esrom.

The rind of the cheese is edible and ranges in color from pale yellow to bright orange. Maturation takes one month. The cheese is polished with a brine solution that also adds to its rich flavor.

 

This version is made by S.A.F.R., it's the original
and most popular Port du Saluts. It's wonderful for eating at
breakfast, goes well with fruit and bread.

 

 

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