Port Salut Cheese


Port-Salut is a mild flavored pressed semi-soft French cheese made from cow's milk and produced in 9-inch, 5-lb. wheels or discs. The refining process necessary to create this delectable cheese takes approximately one month to complete. The cheese is polished with a brine solution, adding to it's rich flavor.


Translations: Port Salut sūriu, Port Salut Cascaval, Port Salut Sir, Port Salut Sery, Port Salut, पोर्ट Salut पनीर, Port Salut Queijo, Порт Салют сыра, Port Salut Τυρί, ميناء سالو الجبن, 포트 건배 치즈, Port Salut Sýry, 港口救国奶酪, Formatge Port Salut, Port Salut Sir, Port Salut Syry, Port Salut גבינה, Port Salut Ost, Порт Салут сир, 港土木チーズ, Port Salut au fromage, Port Salut, Port Salut Ost, Queso Port Salut, Порт Салют сиру, Port Salut juusto, Port Salut сирене

Physical Description

A smooth cheese with a distinctive orange crust, formulated by the plastic-coated wrapper. It also has a distinctive semi-strong smell as it is a mature cheese which continues to gain in aroma once opened or cut.

Colors: cream with orange crust, pale orange

Tasting Notes

Mouthfeel: Smooth, Creamy
Food complements: Fruit, Rye bread, Other cheeses
Wine complements: Pairs well with chinon and bourgueil wines, Chardonnay or light red wines.
Beverage complements: Sparkling waters, Light juices or flavored waters

Selecting and Buying

Buying: Port Salut can be found in specialty stores, upscale grocery stores, and through a variety of online resources such as cheese-of-the-month clubs or even Amazon.com.
Procuring: The cheese is produced in France, using the milk of cows native to the region.

Preparation and Use

This cheese is traditionally served as a snack, appetizer or a light meal, and is paired with fruits, flavorful breads and light-bodied wines.

Cleaning: Carefully peel or cut away the outer rind before eating.

Conserving and Storing

This cheese will keep well in the refrigerator for up to one month if placed in a tightly sealed container or wrap.


History: Port-Salut was originally created by the Trappist monks during the 19th century. The first cheeses were produced in the Notre Dame du Port du Salut abbey in Entrammes, France. Having learned their cheese-making skills as a means of survival during the French Revolution, the monks returned to the region with their newly found skills in 1815 and the cheese became wildly popular over the next few decades. The monks obtained a registered trademark for their product in the 1870s.



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