Andy Montoya
Port Salut is a semi-soft, creamy French cheese with a mellow, sweet-and-savory flavor. It was first made by Trappist monks in the mid-1800s and is perfect for cheese boards. Port Salut can be served cubed, melted in a sauce, or grilled in a sandwich. It pairs well with fruit and crackers, and its rind is edible, though some sources debate this.
| Characteristics | Values |
|---|---|
| Cheese board accompaniments | Fruit, crackers, grapes, oat cakes |
| Presentation | Marble, slate, wooden, ceramic, or glass boards |
| Cheese preparation | Take out of the fridge a couple of hours before serving |
| Cheese type | Semisoft, creamy, mild, sweet and savoury |
| Cheese origin | French, made from cow's milk |
| Cheese use | Melted in sauces, grilled cheese sandwiches, or eaten on its own |
| Rind | Orange, edible |
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What You'll Learn
Port Salut cheese is a great addition to a cheese board
Port Salut is a semi-soft, creamy French cheese with a mellow, sweet-and-savory flavor. It is a great choice for a cheese board, as it is mild and economical. It is also very versatile and can be cut into cubes, melted into a sauce, or even grilled.
Port Salut has a distinctive orange rind, which is formed by washing the cheese in brine during the aging process. This rind is edible and adds to the overall experience of the cheese. However, some factory-produced versions of Port Salut have a non-edible wax rind, so it is important to check the label before consuming.
When creating a cheese board, it is recommended to use a marble or slate board to create a nice dark contrast with the cheese. You could also use a wooden board for a rustic look or go for ceramic or glass. Keep the crackers plain and simple, and consider adding grapes or other fruits to provide a contrasting taste and flavor. Take the cheese out of the fridge a couple of hours before serving to allow its flavor to develop fully.
Port Salut is a great base cheese for a cheese board as it pairs well with other cheeses and accompaniments. Its creamy texture and mild flavor make it a good balance for stronger, more pungent cheeses. It also melts well, so it can be used in a fondue or grilled cheese sandwich for a more interactive and indulgent cheese board experience.
Overall, Port Salut is a versatile and delicious cheese that can elevate a simple cheese board. Its affordability, unique flavor, and texture make it a great choice for those looking to explore new cheeses or create a show-stopping cheese course.
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It can be served with fruit and crackers
Port Salut is a semi-soft, creamy, French cheese with a mellow, sweet and savoury flavour. It is a traditional monastery cheese, first created in 1816 by Trappist monks in the Loire Valley. It is a versatile cheese that can be served in many ways, one of which is with fruit and crackers.
When creating a cheese board, Port Salut can be the star, with its distinctive orange rind and smooth, pale yellow paste. It is best to take the cheese out of the fridge a couple of hours before serving to allow its flavour to develop fully. As for the board itself, marble or slate creates a nice contrast with the cheese, and you could even write the names of the cheeses on the board. A wooden board is another option, creating a rustic look.
When serving Port Salut with fruit and crackers, the general rule of thumb is to keep the crackers plain and simple so as not to overpower the cheese. Experts often suggest oatcakes, and the French often serve cheese with no accompaniments at all. Fruit adds decoration and contrasting taste and flavour. Grapes are a popular choice, but you can also try other fruits that pair well with cheese, such as apples, pears, or berries.
For a more substantial snack or light meal, you could create a platter with Port Salut, crackers, and fruit. Cut the cheese into cubes and arrange them on a plate or board with the crackers and fruit. This makes for an easy and economical snack, as Port Salut is usually less expensive than most artisanal cheeses. You could also add some charcuterie, such as salami or prosciutto, and perhaps some condiments like honey or chutney.
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The cheese should be taken out of the fridge a few hours before serving
Port Salut is a traditional French monastery cheese, created in the 1800s by Trappist monks. It is a semi-soft, creamy cheese with a sweet and savoury flavour. Port Salut is an excellent choice for a cheese board, and it pairs well with fruit and crackers.
To serve Port Salut cheese at its best, it should be taken out of the fridge a few hours before serving. This is because, like wine, cheese needs to breathe a little to allow its flavour to develop fully. By taking it out of the fridge a couple of hours before serving, you will be able to enjoy the flavours at their best.
Port Salut has a signature orange rind and a smooth, pale yellow paste. The rind is edible and adds to the overall experience of the cheese. However, some commercially produced versions of the cheese may have a non-edible wax rind, so it is important to check the packaging.
When creating a cheese board, the type of board you use can also enhance the presentation of the Port Salut. A marble or slate board can create a nice contrast with the cheese, and you could even chalk the names of the cheeses on the board. A wooden board, on the other hand, can give a rustic look.
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The rind is edible but some prefer not to eat it
Port Salut is a semisoft, creamy French cheese with a mellow, sweet-and-savory flavor. It is one of the first cheeses made from pasteurized cow's milk and originated in the Loire Valley in a Trappist monastery in the Brittany region of France during the 19th century. The monks washed the aging cheese in brine, giving it a fuller flavor and encasing it in a natural orange rind.
The rind of Port Salut cheese is typically edible, but some may prefer not to eat it due to personal preference or concerns about its edibility. While it is safe to consume, the texture may be off-putting to some, resembling plastic or wax. The factory-produced version of Port Salut has a wax rind that is not edible and should be removed before consumption.
The decision to eat the rind or not is a matter of individual choice. Some people enjoy the overall experience of consuming the cheese with the rind, including the texture and flavor it adds. Others may find the rind unappealing or prefer to avoid it due to its appearance or texture. It's important to note that the edibility of the rind may vary depending on the specific cheese and its production method.
When in doubt about the edibility of a rind, it is advisable to refer to the packaging or seek information from the manufacturer. Small producers of Port Salut in the Loire Valley may still use traditional methods, resulting in an edible wax rind. However, the factory-produced version is likely to have a non-edible wax rind, as indicated on the packaging.
It is worth noting that the rind of Port Salut contributes to its overall flavor and aroma. The cheese is washed in brine during aging, allowing the establishment of B. Linens bacteria, which gives Port Salut its distinctive red to orange color. This process also enhances the savory flavor of the cheese. While the rind is edible, those who are unsure or hesitant about consuming it can opt to remove it carefully, although it may be challenging due to the soft and sticky nature of the cheese.
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Port Salut melts well and can be used in sauces, sandwiches, and pizzas
Port Salut is a semi-soft French cheese with a sweet and savoury flavour. It is known for its good melting quality, making it a versatile ingredient in cooking. Its mild flavour and smooth texture make it a good substitute for Monterey Jack, American cheese, or Havarti in recipes. Here are some ways to use Port Salut in sauces, sandwiches, and pizzas:
Sauces
Port Salut can be used to make a rich cheese sauce. To make the sauce, first, prepare a béchamel sauce by making a roux with butter and flour, then whisking in milk. Turn the heat back on and simmer gently for two minutes, stirring continuously, until the sauce is thickened and smooth. Turn off the heat and season with salt and pepper. Grate in some nutmeg and cayenne pepper, then add grated Port Salut cheese and whisk gently until melted. This sauce can be poured over dishes like macaroni and cauliflower, with more grated Port Salut on top.
Sandwiches
Port Salut is a popular choice for grilled cheese sandwiches. Its mild flavour and meltability make it a good choice for a toasty sandwich. It can be paired with fresh, warm French bread or a baguette.
Pizzas
Port Salut can be shredded and used as a pizza topping. Its meltability will create a gooey, stringy texture when baked on a pizza.
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Frequently asked questions
Port Salut is a traditional monastery cheese, first created in 1816 by Trappist monks in the Loire Valley. It is a semi-soft, creamy French cheese with a mellow, sweet and savoury flavour.
Port Salut has a sweet and savoury flavour. Most modern versions of the cheese have a slightly tangy taste, similar to Monterey Jack.
Modern versions of Port Salut are similar in taste to Monterey Jack. Other acceptable substitutes include Havarti, Muester, and the fuller-flavoured Danish cheese, Esrom.
Port Salut is a great choice for a cheese board. It is often served with fruit and crackers, but also melts smoothly into sauces.
This depends on the variety of Port Salut. Some sources say that the rind is edible, while others state that it is inedible. It is down to personal preference.
