Port Salut Wheel

Port Salut® (pronounced "POOR sah-LEW") cheese is a traditional monastery cheese created in 1816 by Trappist monks at the Abbaye du Port du Salut in the Loire Valley. It was the first French cheese produced from pasteurized milk and features a velvety, smooth, creamy texture. This slightly acidic, semi-soft cow's milk cheese is best known for its edible, bright orange washed rind. Port Salut® cheese's dense, pale-yellow interior has a distinctly rich yet mild and savory flavor.