Patrick Oconnell
Port Salut is a semi-soft, pasteurised cow's milk cheese from Pays de la Loire, France. It was first made by Trappist monks in the mid-1800s and is known for its distinctive orange rind and mild, sweet-and-savoury flavour. The monks washed the cheese in brine, giving it a rich flavour, and its distinctive orange rind is slightly moist with traces of the cloth used in its production. This paragraph will explore how Port Salut cheese is made, from its origins in a Trappist monastery to its production in modern times.
| Characteristics | Values |
|---|---|
| Type of Cheese | Semi-soft, pasteurised, natural |
| Texture | Velvety, creamy, smooth, elastic, soft, supple |
| Rind | Distinctive, orange, slightly moist |
| Taste | Savory, sweet, mild, tangy, pungent |
| Aroma | Strong, mushroomy, ripe |
| Shape | Disk, wheel |
| Weight | 2 kg (4.4 lb) or 5 lb |
| Diameter | 23 cm (9 inches) or 9 inches |
| Place of Origin | Pays de la Loire, France or Brittany, France |
| Inventors | Trappist monks |
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What You'll Learn
Port Salut's origins
Port Salut cheese, known for its distinctive orange rind and mild flavour, originated in France during the 19th century. It was first made by Trappist monks, who had fled France during the French Revolution of 1789. These monks learned cheese-making skills while abroad, and upon their return to France in 1815, they established a new abbey and began crafting cheese.
The cheese gets its name from the abbey where it was created, the Notre Dame du Port du Salut in Entrammes, Brittany. Initially, the monks produced Port Salut for personal consumption and guests, but eventually, they began selling it. In 1873, the Abbot visited Paris and negotiated a distribution agreement with a local cheesemonger. The distinctive name was registered as a trademark in 1874 to prevent imitations, as the cheese became increasingly popular.
The monks crafted Port Salut using cow's milk, resulting in a semi-soft, pasteurised cheese. Its texture is described as velvety and smooth, with a pale yellow or cream-coloured interior. The cheese is typically aged for about two months and is then polished with brine, contributing to its rich, savoury, and slightly sweet flavour.
While the original Port Salut was made by the monks in Brittany, the rights to its production were sold to a large dairy company in the 1950s. This led to the creation of a generic spin-off, which is more widely available but lacks the distinctive savoury taste of the traditional variety. Today, Port Salut can be found in most cheese shops and grocery stores, although small producers around the Loire Valley still craft it in the old-style manner.
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How its taste differs from its smell
Port Salut is a semi-soft, pasteurised cow's milk cheese from the Pays de la Loire region in France. It is characterised by its distinctive orange rind and a mild, sweet-and-savoury flavour. While it has a mild flavour, its smell can be strong due to it being a mature, washed-rind cheese. The longer it is kept, the stronger the smell, but this does not affect its flavour.
The cheese is produced in wheels or disks that are approximately 23 cm (9 inches) in diameter and weigh about 2 kg (4.4 lb) or 5 pounds. It is typically aged for about 60 days and has a smooth, pale yellow or cream-coloured interior with a soft, supple, and elastic texture.
The unique smell and flavour of Port Salut are developed through the production process. The cheese is washed in brine during the ageing process, which gives it a fuller flavour and contributes to its strong aroma. The rind is also polished with brine, further enhancing its rich flavour.
Despite its strong smell, the taste of Port Salut is relatively mild and sweet, with a light acidic note. It has a smooth, velvety texture and is known for its creaminess. Its universal appeal makes it a popular choice for cheese boards and pairings with fruit and crackers. Port Salut is also an excellent melting cheese, making it versatile for cooking applications such as sauces, grilled cheese sandwiches, and pizzas.
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How to store it
Port Salut cheese is best stored in the refrigerator, where it will keep for about one to two weeks after opening. The cheese should be wrapped securely to keep it fresh for longer. The cheese's smell will increase the longer it is kept, but this does not affect its flavour. It is best to allow the cheese to come to room temperature before eating.
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How to serve it
Port Salut is a versatile cheese that can be served in a variety of ways. Here are some suggestions:
Cheese Boards and Platters
Port Salut is a popular choice for cheese boards and platters due to its mild flavour and creamy texture. It adds a touch of elegance to any cheese selection and pairs well with fruits, crackers, and bread. Its distinctive orange rind also makes it a visually appealing addition.
Melting and Cooking
Port Salut has a reputation for its melting properties and is an excellent choice for grilled cheese sandwiches, paninis, and toasties. Its creamy texture and mild flavour make it a versatile ingredient that can be used in various dishes, such as pizza, fondue, and sauces like Mornay. Its savoury and slightly sweet taste can enhance the flavour of many recipes.
Wine Pairing
For those who enjoy wine and cheese pairings, Port Salut goes beautifully with Chinon and Bourgueil wines. The combination of the smooth, velvety cheese with the right wine can create an exceptional tasting experience.
Substituting Other Cheeses
Port Salut can also be used as a substitute for other cheeses in recipes. If a recipe calls for Port Salut and you don't have any on hand, cheeses like Havarti, Muenster, Monterey Jack, or the Danish variety Esrom can be used instead. These cheeses have similar characteristics and melting abilities, making them suitable alternatives.
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How it gets its orange rind
Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France. It is known for its distinctive orange rind and mild, sweet-and-savoury flavour. The cheese gets its orange rind from the brine solution that it is washed in during the ageing process. This process also gives the cheese its fuller flavour. The rind is slightly moist and bears traces of the cloth used in its production. Affinage (refining) takes 1-2 months.
The cheese was first made by Trappist monks in the mid-1800s, who named it after their abbey, Notre Dame du Port du Salut in Entrammes, Brittany. The monks developed cheese-making skills while abroad during the French Revolution of 1789 and continued to refine their techniques upon their return to France in 1815. In 1873, the Abbot visited Paris and negotiated a distribution agreement with a Parisian cheesemonger. The distinctive orange rind of Port Salut cheese thus has its roots in the techniques developed by the Trappist monks of the 19th century.
Today, Port Salut is produced primarily in large corporate plants, and its flavour and texture have been described as more nondescript compared to the traditional variety. However, small producers around the Loire Valley still make Port Salut in the old style, preserving the unique characteristics that have made it a favourite among cheese enthusiasts worldwide.
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Frequently asked questions
Port Salut is a semi-soft pasteurised cow's milk cheese.
Port Salut cheese is made in the province of Brittany on the west coast of France.
Port Salut was first made by Trappist monks in the mid-1800s. In the 1950s, the monks sold the rights to a large dairy, and the name became the trademark of the Société Anonyme des Fermiers Réunis (S.A.F.R.) for Saint-Paulin.
