Port Salut Cheese: How Long Does It Last?

Port Salut is a semi-soft, pasteurised cow's milk cheese from Pays de la Loire, France, with a distinctive orange rind and a mild flavour. It is perishable and should be refrigerated. So, how long does it last? Port Salut can be stored in the refrigerator for a week or two if it is in a sealed protective wrapper or wax covering. Once the packaging is opened, it is best eaten within a few days to two weeks.

Port Salut cheese's shelf life

Port Salut cheese is a semi-soft, pasteurised cow's milk cheese from France. It has a distinctive orange rind and a mild flavour. The cheese is produced in wheels or disks weighing approximately 2 kg (4.4 lb). Port Salut has a creamy and smooth texture and a tangy and mellow taste.

The shelf life of Port Salut cheese depends on how it is stored. When sold, Port Salut usually comes in a sealed protective wrapper or wax covering, and it will keep in the refrigerator this way for a week or two. Once the store packaging is opened, it is best eaten within a few days to two weeks.

To store Port Salut cheese for longer, it can be wrapped in parchment or butcher paper and placed inside a zip-lock plastic food storage bag or airtight container. Stored this way, it will keep in the refrigerator for a couple of weeks and in the freezer for up to three months. However, the texture of the cheese will change upon thawing, so it is best used melted rather than fresh.

Port Salut cheese has a mild flavour that increases in strength the longer it is kept, and it can develop a strong smell over time, though this does not affect its flavour.

How to store Port Salut cheese

Port Salut is a semi-soft, pasteurised cow's milk cheese from Pays de la Loire, France. It has a distinctive orange rind and a mild flavour. The cheese is produced in wheels or disks weighing approximately 2 kg (4.4 lb).

Port Salut is a versatile cheese that can be enjoyed on its own, as part of a cheese board, or used in recipes. It is a good choice for melting and pairs well with fruit, crackers, and rye bread. The cheese can also be served with a baby greens salad drizzled with balsamic vinegar and olive oil, or with steamed asparagus or broccoli.

To store Port Salut cheese, it is important to keep it refrigerated. Unopened, it will last for a week or two. Once opened, it is best consumed within a few days to two weeks. To extend the shelf life, wrap any leftover cheese in parchment or butcher paper and place it in an airtight container or a zip-lock plastic bag. Stored this way, it will last for a couple of weeks in the refrigerator and up to three months in the freezer. However, freezing may alter the texture of the cheese, so it is best used melted rather than fresh after being frozen.

When storing Port Salut cheese, it is also important to note that the cheese may develop a strong smell over time due to its mature nature, but this does not affect its flavour. The rind of the cheese is slightly moist and can be consumed, although some factory-produced versions may use inedible wax as a protective covering.

How Port Salut cheese is made

Port Salut cheese, also called Port du Salut, is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France. It is named after the abbey of Notre Dame du Port du Salut in Entrammes, Brittany. The cheese was first made by Trappist monks in the mid-1800s, originally for personal consumption within the monastery. The monks washed the aging cheese in brine, giving it a fuller flavour and encasing it in a natural orange rind. The cheese is produced in wheels or disks approximately 23 cm (9 inches) in diameter, weighing approximately 2 kg (4.4 lb).

The process of making Port Salut cheese begins with heating the milk to 88°F (31°C). Once the milk reaches the desired temperature, the culture and B. linens are added. The milk is then allowed to ripen for about 30 minutes while maintaining the temperature. Next, about 1/2 teaspoon of single-strength liquid rennet is added and gently stirred for about 1 minute. The milk is then left to sit quietly for 30-40 minutes while the culture works and the rennet coagulates the curd. During this time, the cheese molds and cloth are sanitised.

After the coagulation, the curds are cut to about 3/8" and allowed to settle for 3-5 minutes. The curds are then gently stirred for another 5 minutes. The heat is slowly increased to 102°F (39°C) to dry out the curds. The final curds should be moderately firm and have a moderate resistance when pressed between the fingers. The curds are then settled under the whey, and a light brine is prepared by adding salt to cool water. About 40-50% of the whey is removed, and the curd mass is stirred to separate the curds. Cool brine is then added to bring the temperature back down to 88°F. The curds are stirred for another 20-30 minutes to achieve the proper dryness before being transferred to the cloth-lined molds.

The dry curds are packed into the molds using firm hand pressure. The curds are then pressed with light weight for 30 minutes, followed by 60 minutes at a slightly higher weight, and then another 60 minutes at a heavier weight. The weight is increased slowly and the cheese is turned and re-wrapped between each pressing. The cheese is then removed from the mold and placed in a saturated brine bath for about 4 hours. The cheese is flipped and re-salted halfway through the brine period. After the brine bath, the cheese is wiped down and allowed to air dry for a day before being moved to a covered plastic box to maintain the higher moisture needed for aging. The cheese is then held for 3 days before the initial wash, during which time the surface begins to soften as the salt migrates into the cheese. On the third day, the cheese surface is washed with a brine solution, and this process is repeated on days 7 and 10. On day 14, the surface mold is washed away, and the cheese is held at 40°F maintaining high moisture for 3-6 weeks, depending on the desired level of ageing. The longer the cheese ages, the softer and more complex the flavour becomes.

The history of Port Salut cheese

Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France, with a distinctive orange rind and a mild flavour. It is produced in wheels approximately 23 cm (9 inches) in diameter, weighing approximately 2 kg (4.4 lb).

Port Salut was first made in the mid-1800s by Trappist monks at the Abbaye du Port du Salut in Entrammes in the Loire Valley. The monks, many of whom had left France during the French Revolution of 1789, learned cheese-making skills to support themselves abroad, and brought those skills back upon their return after the Bourbon Restoration. The monks named the cheese after their abbey, Notre Dame du Port du Salut, and it was originally made for personal consumption and guests of the monks.

In 1873, the head of the abbey came to an agreement with a Parisian cheese-seller granting exclusive rights of distribution, and purchases of the cheese soon began to increase. The monks registered Port Salut as a trade name to guard against imitations. The abbey sought trade protection, and eventually, in 1950, sold the rights to the Bel Group. The name later became the registered trademark of the Société Anonyme des Fermiers Réunis or S.A.F.R.

Port Salut is now produced in a factory, with the characteristic smooth rind being the result of a plastic-coated wrapper. However, handmade Port Salut cheese or "Entrammes" cheese is still produced by various monasteries throughout the French countryside.

Substitutes for Port Salut cheese

Port Salut is a semi-soft, pasteurised cow's milk cheese from France's Pays de la Loire region, with a distinctive orange rind and a mild flavour. It is produced in wheels approximately 23 cm (9 inches) in diameter, weighing about 2 kg (4.4 lb).

If you're looking for substitutes with a similar flavour profile and texture, here are some options:

• Saint-Paulin: Cheeses labelled as Port Salut and Saint-Paulin can be used interchangeably in most cases and are usually available at well-stocked grocery stores.
• Esrom: A Danish version of Port Salut, Esrom has a more pungent aroma and a holey paste, but it melts well. It can be found at specialty cheese shops, where it is sold in foil-wrapped wedges.
• Havarti: This cheese can be a suitable substitute for Port Salut in recipes and is readily available in most supermarkets.
• Muenster: Muenster has a similar mild flavour and soft texture to Port Salut, making it a good alternative.
• Monterey Jack: American-made Monterey Jack has a slightly tangy flavour similar to Port Salut and can be used in recipes calling for mild melted cheese.
• Doux de Montagne: This cheese is slightly lighter than Port Salut but has a very similar taste and texture. It can be purchased at various supermarkets.
• Chaumes: Another French cheese, Chaumes is recommended by some as a good alternative to Port Salut.

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