Frederic Melton
Port Salut is a semi-soft, mild and creamy French cheese with a distinctive orange rind and a savoury, sweet flavour. It is made from cow's milk and was first produced by Trappist monks in the mid-1800s. The monks named the cheese after their abbey, Notre Dame du Port du Salut in Entrammes, Brittany. Today, Port Salut is produced in large factories and by small-scale producers in the Loire Valley. Its mild flavour and good melting quality make it a versatile cheese that can be used in recipes or enjoyed on a cheese plate.
| Characteristics | Values |
|---|---|
| Texture | Semi-soft |
| Rind | Orange, slightly moist, smooth |
| Colour | Milky white |
| Taste | Mild, creamy, savoury, sweet, tangy, pungent |
| Smell | Mushroomy |
| Country of origin | France |
| Region of origin | Pays de la Loire, Brittany |
| Type of milk | Cow's milk |
| Substitutes | Saint-Paulin, Esrom, Havarti, Muenster, Monterey Jack |
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What You'll Learn
Port Salut is a mild, creamy French cheese
Port Salut has a mild, savoury, and slightly sweet flavour. Its texture is smooth and velvety, making it a versatile cheese that can be used in a variety of dishes. It melts easily, making it a good choice for grilled cheese sandwiches, pizza, or fondue. It can also be sliced and served on a baguette or added to a cheese board.
The cheese originates from the French region of Pays de la Loire, specifically the abbey of Notre Dame du Port du Salut in Entrammes, Brittany. It was first produced by Trappist monks in the 19th century and was originally made for personal consumption within the monastery. Over time, it became more widely produced and sold, and it is now made in large factories as well as by small producers and monasteries throughout the French countryside.
Port Salut is a relatively economical cheese, and it can be found in most cheese shops and many grocery stores. It is often served with fruit and crackers, and it pairs well with steamed asparagus, broccoli, and baby greens salad. When stored properly, Port Salut can last for several weeks in the refrigerator or up to three months in the freezer.
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It's semi-soft, with a smooth, velvety texture
Port Salut is a semi-soft cheese with a smooth, velvety texture. It is made from pasteurised cow's milk and was first produced by Trappist monks in the 19th century. The cheese is named after the abbey of Notre Dame du Port du Salut in Entrammes, Brittany. It is typically formed into thick disks weighing about 2kg (4.4lb) and has a distinctive bright orange rind. The rind is created by washing the cheese with brine, which also adds to its rich flavour.
The texture of Port Salut is smooth and creamy, making it a good melting cheese. It is often used in recipes that call for mild, melted cheese, such as grilled cheese sandwiches, pizza, or fondue. It can also be sliced and added to a baguette or shredded onto a salad. Port Salut is a versatile cheese that can be enjoyed in many different ways.
When served fresh, Port Salut has a mild, milky flavour that is almost unremarkable. It is less flavourful than other French cheeses and is known for its universal appeal. However, the flavour of Port Salut intensifies as the cheese matures. Small producers in the Loire Valley still make Port Salut in the traditional way, allowing it to develop a mushroomy, ripe aroma as it ages.
Port Salut is an economical choice for a cheese plate, as it is less expensive than most artisanal cheeses. It is widely available in grocery stores and can be found at most cheese shops. The cheese keeps well when securely wrapped, lasting for several weeks or even longer in the refrigerator.
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It has a sweet, savoury flavour
Port Salut is a semi-soft cheese from France, made of cow's milk. It is mild and creamy, with a sweet and savoury flavour. The cheese is most recognisable by its orange rind, which is the result of the cheese being washed with brine. This rind is edible and slightly moist, with traces of the cloth used in its production. Port Salut is usually sold in a sealed protective wrapper or wax covering, which keeps in the refrigerator for one to two weeks.
The flavour of Port Salut is often described as sweet and savoury, with a smooth, velvety texture. It is a very mild cheese, which makes it a good option for those who are not fans of stronger, more pungent cheeses. Its flavour is said to be similar to that of Monterey Jack, Muenster, and Havarti. It is also somewhat similar to Doux de Montagne, which is available at various supermarkets.
Port Salut is a great snacking cheese and pairs well with fruits, steamed asparagus or broccoli, and baby greens salad drizzled with balsamic vinegar and olive oil. It is also a good addition to a cheese board and melts well, making it a good choice for grilled cheese sandwiches, pizza, or fondue. It can also be used in recipes that call for mild, melted cheese, such as a Mornay sauce.
Port Salut has an interesting history, originally made by Trappist monks in the mid-1800s in the abbey of Notre Dame du Port du Salut in Entrammes, Brittany. It was produced for personal consumption and guests of the monastery. In 1873, the abbot visited Paris and negotiated a distribution agreement with a cheese monger, and sales of the cheese took off. The monks then registered Port Salut as a trade name to guard against imitations.
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It's similar to Monterey Jack, Muenster, and Havarti
Port Salut is a semi-soft, mild and creamy French cheese with a sweet and savoury flavour. It is similar to Monterey Jack, Muenster, and Havarti. Like these cheeses, Port Salut is mild and melts well, making it a good choice for sauces or grilled cheese sandwiches. It can also be sliced and added to pizzas or sandwiches.
Port Salut is made from cow's milk and is produced in the form of disks weighing approximately 2 kg (4.4 lb). It has a distinctive bright orange rind, achieved by washing the cheese with brine, and a pale yellow or milky white interior. The cheese is aged for about 60 days and can be stored in the refrigerator for a couple of weeks or in the freezer for up to three months.
While modern versions of Port Salut are produced in large factories, it was originally made by Trappist monks in the mid-19th century. The monks named the cheese after their abbey, Notre Dame du Port du Salut in Entrammes, Brittany.
Port Salut is an economical and versatile cheese that can be easily incorporated into various dishes or enjoyed on its own. It is a good choice for those who prefer milder cheeses that are not too strong or pungent.
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It's a good, affordable addition to a cheese plate
Port Salut is a semi-soft cheese from France, made from cow's milk. It is mild and creamy with a sweet and savoury flavour, and its texture is smooth and velvety. It is a good, affordable addition to a cheese plate, pairing well with fruits, crackers, steamed asparagus or broccoli, and baby greens salad drizzled with balsamic vinegar and olive oil. It is also a great option for grilled cheese sandwiches, pizza, or fondue.
Port Salut is a versatile cheese that can be used in a variety of dishes due to its mild flavour and good melting quality. It is an economical choice for a cheese plate, as it is less expensive than most artisanal cheeses. It can be found in most cheese shops, many grocery stores, or online.
The cheese is easily recognisable by its bright orange rind, which is created by washing the cheese with brine, and its pale yellow interior. It is typically produced in large factories, but some small producers in the Loire Valley still make it in the traditional way. The traditional method involves polishing the cheese with brine, which adds a rich flavour to the cheese.
Port Salut has an interesting history, originally being made by Trappist monks in the mid-1800s for personal consumption. The name comes from the abbey of Notre Dame du Port du Salut in Entrammes, Brittany. In 1873, the abbot negotiated a distribution agreement with a Parisian cheesemonger, and sales of the cheese took off.
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Frequently asked questions
Port Salut is a mild and creamy French cheese with a sweet and savoury flavour. It is a semi-soft cheese made from cow's milk and has a smooth, velvety texture.
Port Salut is a versatile cheese that can be enjoyed in a variety of ways. It is often served with fruits and crackers or melted into a gooey sauce, grilled cheese sandwich, or fondue. It also works well shredded on pizza or sliced on a baguette.
Some similar cheeses that can be used as substitutes for Port Salut include Saint-Paulin, Havarti, Muenster, Monterey Jack, and the Danish cheese Esrom.
