Port Salut Style - Belaire

Hoard's Dairyman Farm Creamery was founded by former Governor of Wisconsin W.D. Hoard in 1899. Descendants of those original Guernsey cows still provide milk to the creamery today, making this Belaire Port Salut a piece of Wisconsin Cheese-making history. 

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.