Frederic Melton
Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France. It was first produced by Trappist monks during the 19th century at Port-du-Salut Abbey in Entrammes. The cheese has a distinctive orange or reddish rind and a mild, sweet flavour. It is also known as Saint Paulin.
| Characteristics | Values |
|---|---|
| Country | France |
| Region | Pays de la Loire |
| City | Entrammes |
| Invented by | Trappist monks |
| Invented at | Port-du-Salut Abbey |
| Invented in | 19th century |
| Made from | Pasteurised cow's milk |
| Type of cheese | Semi-soft |
| Rind colour | Orange/reddish |
| Flavour | Mild/sweet |
| Texture | Smooth/velvety |
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What You'll Learn
- Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France
- It was first produced by Trappist monks in the 19th century
- It has a distinctive orange rind and a mild flavour
- It is also known as Saint Paulin
- Port Salut matures quickly, so you can taste your work in just a month or two
Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France
The cheese is made from whole cow's milk, preferably ultra-fresh, non-homogenised, and low-temperature pasteurised (or certified raw). It has a reddish-orange colour and a pungent aroma, which comes from a cocktail of B. linens bacteria used to wash the rinds as they age. Port Salut matures quickly, so it can be tasted within a month or two of being made.
To make Port Salut, the cheese is first air-dried on a small pine board at room temperature for 24 hours, turning several times. It is then placed in a plastic storage box and moved to a temperature of 50–55°F (10–13°C). The lid is left slightly open to avoid condensation, and the cheese is flipped daily. To develop the signature red rind, a mixture of B. linens and salt is sprayed on the cheese every third day for the first 10 days. After 2 weeks, all surface mould is brushed off under running water.
Port Salut is produced in wheels that are approximately 23 cm (9 inches) in diameter and weigh around 2 kg (4.4 lb). Although it has a mild flavour, it sometimes has a strong smell because it is a mature cheese. The smell increases the longer the cheese is kept, but this does not affect its flavour. It can be refrigerated and is best eaten within two weeks of opening.
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It was first produced by Trappist monks in the 19th century
Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France. It was first produced by Trappist monks in the 19th century at Port-du-Salut Abbey in Entrammes. The monks developed the cheese as a means of survival. It has a distinctive orange rind and a mild, sweet flavour. The cheese is produced in wheels approximately 23 cm in diameter, weighing around 2 kg. Port Salut matures quickly, so it can be tasted within a month or two of being made. It is best eaten within two weeks of being opened.
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It has a distinctive orange rind and a mild flavour
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 approximately 23 cm in diameter, weighing approximately 2 kg. Although Port Salut has a mild flavour, it sometimes has a strong smell because it is a mature cheese. The smell increases the longer the cheese is kept; this does not affect its flavour. The cheese was developed by Trappist monks during the 19th century at Port-du-Salut Abbey in Entrammes. It is also known as Saint Paulin.
The orange rind is developed by mixing B. linens and 1/4 teaspoon of salt with one quart of water. This mixture is then sprayed on the cheese every third day for the first 10 days. After two weeks, the cheese is brushed under running water to remove all surface mould. The reddish colour of the rind is due to a cocktail of B. linens bacteria used to wash the rinds as they age. The cheese matures quickly, so it can be tasted within a month or two.
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It is also known as Saint Paulin
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. It is also known as Saint Paulin.
The cheese was first produced by Trappist monks during the 19th century at Port-du-Salut Abbey in Entrammes. It is said that the monks made cheese in order to survive. Port Salut is made from pasteurised cow's milk and has a smooth, velvety texture. It is a semi-soft cheese, with a recognisable orange rind and a characteristic sweet and mild flavour.
Port Salut is also known as Saint Paulin. It is a semi-soft cheese with a reddish-orange rind and a pungent aroma. The reddish colour comes from a cocktail of B. linens bacteria used to wash the rinds as the cheese ages. Port Salut matures quickly, so it can be tasted within a month or two. It is made from whole cow's milk, preferably ultra-fresh, non-homogenised, low-temperature pasteurised (or certified raw).
Port Salut can be refrigerated and is best eaten within two weeks of opening. It is a mature cheese, so the longer it is kept, the stronger its smell becomes, although this does not affect its flavour.
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Port Salut matures quickly, so you can taste your work in just a month or two
Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France. It was first produced by Trappist monks during the 19th century at Port-du-Salut Abbey in Entrammes. It has a distinctive orange rind and a mild flavour.
To make Port Salut, you will need two gallons of whole cow's milk, preferably ultra-fresh, non-homogenised, and low-temperature pasteurised (or certified raw). The cheese is produced in wheels approximately 23 cm in diameter, weighing around 2 kg. Once the cheese has been made, it should be air-dried on a small pine board at room temperature for 24 hours, turning several times. After this, place the cheese and board into a plastic storage box and move to 50–55°F (10–13°C) storage. It is important to open the lid slightly to avoid condensation and to flip the cheese daily.
To develop Port Salut's signature red rind, mix B. linens and 1/4 teaspoon of salt with one quart of water. Let this sit for 16 hours, then spray the mixture on the cheese every third day for the first 10 days. After two weeks, brush off all surface mould under running water.
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Frequently asked questions
Port Salut cheese is made in Pays de la Loire, France.
Port Salut is made from pasteurised cow's milk.
Port Salut has a sweet and mild flavour. It is lightly creamy and has a smooth, velvety texture.
Port Salut has a distinctive orange or reddish rind.
Port Salut was first made by Trappist monks during the 19th century at Port-du-Salut Abbey in Entrammes.
