Randy Chandler
Port Salut is a semi-soft, mild, creamy, French cheese with a sweet and savoury flavour. It was first created by Trappist monks in the 19th century and is named after the abbey of Notre Dame du Port du Salut in Entrammes.
| Characteristics | Values |
|---|---|
| Type | Semi-soft |
| Texture | Velvety, smooth |
| Rind | Orange |
| Flavour | Savoury, sweet, tangy, mild, mushroomy |
| Aroma | Strong, mushroomy |
| Country of origin | France |
| Region of origin | Brittany, Pays de la Loire |
| Place of origin | Abbey of Notre Dame du Port du Salut in Entrammes |
| Date of origin | 1816 or mid-19th century |
| Producers | Trappist monks, large corporate plants, monasteries |
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What You'll Learn
- Port Salut is a semi-soft cheese with a sweet and savoury flavour
- It was first made in the 19th century by Trappist monks in Brittany, France
- Port Salut is named after the abbey of Notre Dame du Port du Salut in Entrammes
- It is made from pasteurised cow's milk
- The cheese has an orange rind and a mild flavour
Port Salut is a semi-soft cheese with a sweet and savoury flavour
Port Salut is a mild, creamy cheese with a smooth, velvety texture. It is best consumed within two weeks of opening and should be refrigerated but allowed to come to room temperature before eating. Small producers around the Loire Valley still make Port Salut in the traditional way, but many modern versions are produced in large cheese factories.
Port Salut is characterised by its orange rind. It is a washed rind cheese, which means it has a strong smell. However, this does not affect its flavour, which is relatively mild. The longer the cheese is kept, the stronger its flavour becomes. Traditionally produced Port Salut develops a mushroomy, ripe aroma as it matures.
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It was first made in the 19th century by Trappist monks in Brittany, France
Port Salut is a semi-soft, velvety French cheese with a mild, sweet and savoury flavour. It was first made in the 19th century by Trappist monks in Brittany, France. The cheese was originally made for consumption at the monastery and was named after the abbey of Notre Dame du Port du Salut in Entrammes. It is said to be the first cheese made from pasteurised cow's milk. Small producers around the Loire Valley still make Port Salut in the traditional way, but many modern versions are produced in large cheese factories. Port Salut is best consumed within two weeks of opening.
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Port Salut is named after the abbey of Notre Dame du Port du Salut in Entrammes
Port Salut is a semi-soft, velvety French cheese with a mild, sweet and savoury flavour. It is named after the abbey of Notre Dame du Port du Salut in Entrammes, where it was first produced in the mid-1800s by Trappist monks.
Port Salut is one of the first cheeses to be made from pasteurised cow's milk. It originated in the Loire Valley, in a Trappist monastery in the Brittany region of France. The cheese is now primarily produced in large corporate plants, but small producers around the Loire Valley still make Port Salut in the traditional way.
The cheese is best consumed within two weeks of opening and should be refrigerated but allowed to come to room temperature before eating. Port Salut has a strong smell, which increases the longer it is kept, but this does not affect its flavour. It is a cheese with universal appeal, thanks to its smooth, velvety texture and light acidic taste.
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It is made from pasteurised cow's milk
Port Salut is a semi-soft French cheese with a mild, sweet-and-savoury flavour. It is made from pasteurised cow's milk and was first produced in the 19th century by Trappist monks in the Loire Valley, Brittany. Port Salut is now primarily produced in large corporate plants, but small producers in the Loire Valley still make the cheese in the traditional way.
Port Salut is made from cow's milk that has been pasteurised. Pasteurisation is a process that involves heating milk to a specific temperature to destroy harmful bacteria. This process helps to improve the milk's safety and extend its shelf life. Pasteurisation is a common practice in the dairy industry and is used to treat a variety of milk products, including cheese, yoghurt, and milk itself.
The process of pasteurisation was first developed in the 19th century by French chemist Louis Pasteur. Pasteur's research focused on understanding the role of microorganisms in fermentation and disease. He discovered that heating wine and beer could kill harmful bacteria and prevent spoilage. This discovery led to the development of pasteurisation, which soon became a standard practice in the dairy industry.
Cow's milk is a common choice for cheese-making due to its high protein and fat content. The milk is typically sourced from dairy farms, where cows are milked on a regular basis. The milk is then transported to cheese-making facilities, where it undergoes pasteurisation and other processing steps to create the final cheese product.
Port Salut has a distinct orange rind and a smooth, velvety texture. It is best consumed within two weeks of opening and should be refrigerated but allowed to come to room temperature before eating. The cheese has a mild flavour that increases in intensity the longer it is kept. Small-batch and traditionally produced Port Salut tends to develop a mushroomy, ripe aroma as it matures.
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The cheese has an orange rind and a mild flavour
Port Salut is a semi-soft French cheese with a mild, sweet-and-savoury flavour and a distinctive orange rind. It is made from pasteurised cow's milk and has a smooth, velvety texture.
Port Salut is named after the abbey of Notre Dame du Port du Salut in Entrammes, in the province of Brittany on the west coast of France. It was first produced in the mid-1800s by Trappist monks, and was originally made strictly for consumption at the monastery.
Today, Port Salut is produced primarily in large corporate plants, and tends to have a slightly tangy flavour, similar to American-made Monterey Jack. However, small producers around the Loire Valley still make Port Salut in the traditional way, and this cheese tends to develop a mushroomy, ripe aroma as it matures.
Like most cheeses, Port Salut is best consumed within two weeks of opening. It should be refrigerated but allowed to come to room temperature before eating.
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Frequently asked questions
Port Salut is a semi-soft, natural French cheese with a mild, sweet-and-savoury flavour. It is best consumed within two weeks of opening.
Port Salut has a mild, sweet-and-savoury flavour. It is said to be similar to American-made Monterey Jack.
Port Salut has a strong smell, as it is a washed rind cheese. The smell increases the longer the cheese is kept, but it doesn't affect its flavour.
Port Salut is a smooth, orange-rinded cheese. It is produced in the form of disks weighing approximately 2kg.
