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!


128 ratings

Jax Wells

a month ago

Pretty good, not as much as i love me some funky cheeses. Very soft and creamy. Honestly, you could have told me this was a fancy walmart cheese and thats all I'd ask about it. but truly thats a jusgement on me, not the cheese. Try it out!

Jonathan Butlin

a month ago

I do love this semi-soft creamy cheese. It's subtle but very tasty.


a month ago

This cheese had a very faint, almost non-existent smell to it. It had the slightest scent of butter and salt mixed. The texture was rather gooey and sticky. It had a very soft taste--creamy though to me overpoweringly salty. The salt is most definitely felt in the back of the throat throughout the aftertaste as well.

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