Port Salut^® Cheeses

Port Salut^® (pronounced “POOR sah-LEW”) cheese 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. Port Salut^® cheese’s dense, pale yellow interior has distinctively rich, yet mild and savory flavor.

Serving Suggestions:

• Popular for entertaining or snacking, especially with fruit
• Makes a wonderful addition to a cheese board
• Add to steamed asparagus or broccoli
• Cut into small cubes and serve atop a baby greens salad drizzled with balsamic vinegar and olive oil