Port Salut is a semi-soft pasteurised cow’s milk cheese with a distinctive orange rind and a mild flavour. It is a traditional monastery cheese originally created in 1816 by Trappist monks at the Abbaye du Port du Salut in the Loire Valley.

It was the first French cheese produced from pasteurized milk and features a velvety smooth, creamy texture. This slightly acidic semi-soft cow’s milk cheese is most recognized by its edible, bright orange washed rind. The interior of Port Salut has distinctively rich, yet mild and savory flavor.

Country of origin: France
Source of milk: cow’s milk
Texture: creamy, soft ripened and supple
Flavour: buttery, creamy, smooth

Serving suggestion: Cremeux de Bourgogne Truffle is the perfect cheese to feature on a cheese board. It will pair well with fresh breads and dried fruit as well as chocolate! The rind can be bitter, try a bite with the paste for a lovely contrast!