Description
Origin: Mayenne, Pays de la Loire, France.
- Milk Type: Pasteurized cow's milk.
- Texture: Semi-soft. It is supple, elastic, and velvety, melting beautifully on the tongue.
- Flavor: Mild, savory, and slightly sweet with a subtle, buttery tang. Unlike some of its funkier cousins, Port Salut doesn't overwhelm the palate; it's smooth and crowd-pleasing.
- The Rind: The distinct, bright orange color comes from annatto (a natural plant derivative used for coloring) or beta-carotene applied during processing. While it is technically edible, the rind on commercial Port Salut can sometimes be a bit waxy, so many people prefer to trim it off before eating.
The Backstory
The cheese was originally created in 1816 by Trappist monks at the Abbaye du Port-du-Salut. After fleeing France during the French Revolution, the monks learned cheesemaking skills abroad to survive. When they returned, they combined those techniques to craft a unique, semi-soft cheese for their monastery meals.
It became so popular with the locals that the monks eventually registered "Port Salut" as a trademark to protect it from imitators. Today, while it is produced on a larger commercial scale, it still honors that original, smooth Trappist style.