FRANCE. Semi-soft ripened cheese with acidic, mellow flavor. Originally produced in mid-1800s by Trappist monks.
The famous cheese with a mild taste, born in the Abbey of Port Salut, France in 1816.
Slightly pressed in a wheel with a thin coating of orange color. Quite mild, pasteurized cow’s milk cheese. Delicate tartness is balanced with a milky creamy finish. Port Salut is semi-soft and pasty.
Pasteurized milk, milk protein concentrate, salt (1.6%), bacterial culture, microbial enzyme. In the rind: annatto extract (color).