Port Salut
Loire Valley, France
Named for the abbey of Port du Salut in Entrammes in the Loire Valley, Port Salut is made of pasteurized cow’s milk. It was developed by the Trappist monks in the 19th century. The story goes that the monks learned to make cheese after they fled the French Revolution. When they returned to Entrammes in 1815, they began production of Port (du) Salut for themselves. In 1873 the abbot visited Paris and arranged to distribute the cheese—a move that proved so popular that the monks had to register Port Salut as a trade name to protect their product. It is still very popular today, though mostly made in larger factories.
Port Salut is a semi-soft cheese, usually made in 2kg wheels, with a distinctive bright orange rind. It has almost the exact inverse of the fat content of Golden Blyth—72.7% for Port Salut, 25.8% for the Golden Blyth (the Vacherin Fribourgeois is in the middle, with 50% milk fat). Not that this should really concern you, for according to the British Telegraph high fat cheeses help maintain good cholesterol.
Port Salut is a mild cheese. It has a creamy, elastic paste, with a hint of sweetness. Since it has a washed rind, it can be somewhat pungent, but this does not affect the mildness.
It is an excellent companion to fruit. Try it with Loire valley wines such as Chinon.
Charlottetown Cheese Co. 