Port Salut

Port Salut Cheese, also called as Port du Salut, comes from Brittany in the Loire Valley, France. Attractive to look at and scrumptious to eat, Port Salut is a mild, smooth, classic French Cheese, recognisable for its vibrant orange inedible rind, mouth watering flavour and soft, creamy texture.

It is named after the abbey of Notre Dame du Port du Salut in Entrammes. Made from pasteurised cow’s Milk, the Cheese was produced by Trappist monks way back in during the 19th century.