Port Salut

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"Port Salut" redirects here. For the city in Haiti, see Port-Salut.

Port Salut

Country of origin	France
Region, town	Pays de la Loire (Mayenne)
Source of milk	Cow
Pasteurised	Yes
Texture	Semi-soft

Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France, with a distinctive orange crust and a mild flavour. The cheese is produced in disks approximately 23 cm (9 inches) in diameter, weighing approximately 2 kg (4.4 lb).

Though 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 however does not affect its flavour. It can be refrigerated and is best eaten within two weeks of opening.

The cheese was developed by Trappist monks during the 19th century at Port-du-Salut Abbey in Entrammes.^[1] The monks, many of whom had left France to escape persecution during the French revolution of 1789, learned cheese-making skills as a means of survival and brought those skills back with them upon their return in 1815. The name of their society, "Société Anonyme des Fermiers Réunis" (S.A.F.R.), later became their registered trademark, and is still printed on wheels of Port Salut cheese distributed today.

In 1873, the head of the abbey came to an agreement with a Parisian cheese-seller granting exclusive rights of distribution, and the cheese soon became popular. The abbey sought trade protection, and eventually (in 1959), sold the rights to a major creamery. The cheese is now produced in a factory; the characteristic smooth crust the result of a plastic-coated wrapper.^[2] The crust is edible, but is made of wax and detracts from the flavour of the cheese.

Handmade Port Salut cheese or "Entrammes" cheese is still produced by various monasteries throughout the French countryside.

References

v t e French cheeses

AOC	Abondance Banon Beaufort Bleu d'Auvergne Bleu des Causses Bleu de Gex Bleu du Vercors Brie de Meaux Brie de Melun Brocciu Camembert Cantal Chabichou du Poitou Chaource Chevrotin Comté Coulommiers Crottin de Chavignol Époisses Fourme d'Ambert Fourme de Montbrison Laguiole Langres Livarot Maconnais Maroilles Mont d'Or Morbier Munster Neufchâtel Ossau-Iraty Pélardon Picodon Pont-l'évêque Pouligny-Saint-Pierre Reblochon Rigotte de Condrieu Rocamadour Roquefort Saint-Nectaire Sainte-Maure de Touraine Salers Selles-sur-Cher Valençay

Unprotected varieties	Abbaye de Tamié Bleu de Bresse Brillat-savarin Brie Cabécou Cancoillotte Carré de l'Est Chaumes Clochette Délice d'Argental Édel de Cléron Etorki Explorateur Gaperon Mont des Cats Mimolette Olivet cendré Port Salut Raclette Rochebarron Saint Agur Blue Saint-Félicien Saint-Marcellin Saint-Paulin Vacherin Vieux-Boulogne

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Port Salut

See also

References