Port Salut Cheese: A Semi-Soft Delight

Port Salut is a French cheese with a distinctive orange rind and a mild, sweet-and-savoury flavour. It is said to have originated in a Trappist monastery in the Brittany region of France during the 19th century. Today, it is produced in large factories, but it is also still handmade by various monasteries throughout the French countryside. Port Salut is a semi-soft, creamy, and smooth cheese that is often served with fruit and crackers and used in recipes such as paninis, sauces, and fondues.

Port Salut is a semisoft, creamy, and smooth French cheese

Port Salut has a mild, sweet-and-savoury flavour, with a light acidic taste. Its creamy texture and distinctive rind make it a popular choice for cheese boards, and it pairs well with fruit. It is also a good melting cheese, making it a versatile choice for cooking. For example, it can be sliced on a baguette, shredded on pizza, or used in a fondue.

Port Salut is produced in the Pays de la Loire region of France, specifically in the province of Brittany on the west coast. It is named after the abbey of Notre Dame du Port du Salut in Entrammes, where it was originally made. The cheese has an interesting history, with its origin said to be closely linked to the French Revolution of 1789. Trappist monks fleeing the persecutions of the 'Terror' learned how to make cheese for their survival and, upon returning to France in 1815, they continued to develop their cheese-making skills.

It is made from pasteurised cow's milk

Port Salut is a French cheese made from pasteurised cow's milk. It is one of the first cheeses ever to be made from this milk. It is a semi-soft, creamy, and smooth cheese with a mild, mellow, sweet-and-savoury flavour. It is named after the abbey of Notre Dame du Port du Salut in Entrammes, in the Loire Valley, Brittany, France. It was first produced by Trappist monks in the mid-1800s for personal consumption in 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 generally aged for about 60 days in 5-pound disks, and the rind develops a signature orange colour, while the inside is a pale yellow paste.

The process of making Port Salut involves pasteurising cow's milk, which means heating the milk to a specific temperature to destroy any harmful bacteria. This step helps to ensure the safety and quality of the cheese. The pasteurised milk is then likely mixed with bacterial cultures and rennet, which help to thicken the milk and give the cheese its characteristic texture and flavour. The mixture is then shaped into disks and left to age for several weeks, during which time the rind forms and the flavour develops.

Port Salut has a distinctive orange rind and a pale yellow interior. The rind is slightly moist and may have traces of the cloth used in its production. The cheese is polished with brine, which adds to its rich flavour. The cheese has a smooth, velvety texture and a light acidic taste. It is often described as having a universal appeal due to its mild flavour and creamy texture. It pairs well with fruits, steamed asparagus or broccoli, and baby greens salad drizzled with balsamic vinegar and olive oil. It is a popular choice for cheese boards and enhances any platter with its attractive appearance and scrumptious taste.

Port Salut is typically produced in large factories today, but small producers around the Loire Valley still make the cheese in the traditional way. The handmade version is highly sought-after and produced by various monasteries throughout the French countryside. In the United States, imported Port Salut more closely resembles the traditional cheese, although American imitations tend to be less flavourful and may have a wax covering instead of a natural rind.

Port Salut has a mild, sweet-and-savoury flavour

Port Salut is a semi-soft, velvety French cheese with a mild, sweet-and-savoury flavour. It is thought to be the first cheese made from pasteurised cow's milk, originating in the Loire Valley in a Trappist monastery in the Brittany region of France in the 19th century.

The cheese is produced in the form of disks weighing approximately 2kg (4.4lb) and has a distinctive orange rind with a pale yellow interior. The rind is slightly moist and coloured, with traces of the cloth used in its production. The cheese is polished with brine, which adds to its rich flavour. Port Salut is best consumed within two weeks of opening and should be allowed to come to room temperature before eating.

Port Salut has a creamy, smooth texture and a mild, sweet-and-savoury flavour, making it a popular choice for cheese boards and snacks. It pairs well with fruits, steamed asparagus or broccoli, and baby greens salad drizzled with balsamic vinegar and olive oil. Its mild flavour and good melting quality also make it a versatile cheese for cooking, suitable for use in recipes such as grilled cheese sandwiches, fondue, or Mornay sauce.

The unique flavour of Port Salut can be attributed to the process of washing the cheese with brine, which also gives it its signature orange rind. This washing process imparts a fuller, more savoury flavour to the cheese. Small producers around the Loire Valley still make Port Salut in the traditional way, but many modern versions are now produced in large cheese factories, resulting in a less distinctive flavour.

It is named after the abbey of Notre Dame du Port du Salut in Entrammes

Port Salut is a French cheese that was first created by Trappist monks in the 19th century. It is named after the abbey of Notre Dame du Port du Salut in Entrammes, Brittany, where it was first made. The monks initially produced the cheese for personal consumption and guests, but in 1873, the abbot visited Paris and negotiated a distribution agreement with a cheese monger there. Sales of the cheese were so good that the monks registered Port Salut as a trade name to guard against imitations.

Port Salut is a semi-soft, smooth, and creamy cheese with a mild, sweet-and-savory flavor. It is produced in the form of disks weighing approximately 2 kg (4.4 lb) and has a distinctive orange rind. The cheese is polished with brine, which adds to its rich flavor. The rind of the cheese is slightly moist and colored, with traces of the cloth used in its production.

Port Salut is a popular choice for cheese boards and pairs well with fruit, steamed asparagus or broccoli, and baby greens salad. It also melts easily, making it a good choice for sauces or grilled cheese sandwiches.

While Port Salut was originally produced by hand, it is now made in large factories. However, the handmade version is still produced by various monasteries throughout the French countryside and is highly sought after.

It is best consumed within two weeks of opening

Port Salut is a semi-soft, creamy, and mild French cheese with a signature orange rind and a pale yellow interior. It is named after the abbey of Notre Dame du Port du Salut in Entrammes, Brittany, where it was first made by Trappist monks in the 19th century. The cheese is typically sold in thick disks weighing around five pounds and can be stored in the refrigerator for several weeks if securely wrapped. However, once opened, it is best consumed within two weeks.

Port Salut has a distinctive savoury and slightly sweet flavour, with a velvety texture and a light acidic taste. Its mild flavour and good melting quality make it a versatile cheese that can be used in a variety of dishes. It is often served with fruit and crackers, added to a cheese board, or melted into sauces, grilled cheese sandwiches, or fondue.

The cheese's distinctive orange rind is a result of the brine washing process, which also contributes to its rich flavour. While it can be consumed at any time, allowing Port Salut to come to room temperature before eating is recommended to fully appreciate its flavour and texture.

When storing Port Salut after opening, it is essential to follow proper storage procedures to ensure its quality and prolong its shelf life. It is best to wrap any leftover cheese in parchment or butcher paper, place it in an airtight container or a zip-lock plastic bag, and store it in the refrigerator. With proper storage, Port Salut can last for up to two weeks in the refrigerator and even longer in the freezer, although its texture may change.

In summary, Port Salut is a delicious and versatile French cheese that is best enjoyed within two weeks of opening. Its mild flavour, creamy texture, and melting qualities make it a popular choice for snacking, cheese boards, and cooking. Proper storage can help maintain its quality and extend its shelf life, allowing cheese lovers to savour every bite of this delectable cheese.

Frequently asked questions