- Country: France
- Flavor Profile: Mild and savory
- Milk Type: Cow
- Pasteurization: Pasteurized
- Rennet: Vegetable
Port Salut 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.
Enjoy with a glass of...
Riesling Spätlese, Gewürztraminer, Chardonnay, Sauvignon Blanc, Grüner Veltliner
Fruit, Prosciutto, Olives
INGREDIENTS & ALLERGENS:
- Ingredients: Pasteurized cultured milk, milk protein concentrate, salt, enzymes. In the rind: annatto (coloring)