Port Salut cheese, also called as Port du Salut, comes from Brittany in the Loire Valley, France. It is named after the abbey of Notre Dame du Port du Salut in Entrammes. Made from pasteurised cow's milk, the cheese was produced by Trappist monks way back in during the 19th century. This semi-soft cheese is produced in form of disks weighing approximately 2 kg (5 lb). Though the cheese is produced in big factories now, the handmade version is still produced by various monasteries throughout the French countryside and enjoys a great demand! Great snacking companions of this cheese are fruits, steamed asparagus or broccoli, baby greens salad drizzled with Balsamic vinegar and olive oil. It also a great addition to any cheese board!

3.8

124 ratings

Erin Hudson

5 days ago

When I want a soft gooey cheese that my boyfriend will also eat, this is the perfect compromise.

John Chen

7 days ago

Soft creamy, mild cheese. Very pleasant eating cheese.

OMGDirkOMG

14 days ago

Rood, ok maar een beetje saai

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