Port Salut

Port Salut is a French semi-soft cheese made from cow’s milk. It was originally developed by Trappist monks in the 19th century at Port-du-Salut Abbey, hence the name of the cheese, which is characterized by its pale yellow color, a creamy, smooth texture, and mild flavor.

During the original production, Port Salut was regularly washed, but today it is wrapped directly in plastic before the aging process. It is recommended to pair it with fruits, broccoli, or steamed asparagus.