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 most recognized by its edible, bright orange washed rind. Port Salut® cheese's dense, pale yellow interior has a distinctively rich, yet mild and savory flavor.