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Though Port Salut has a mild flavour, it sometimes has a strong smell because it is a mature cheese. The smell increases the longer the cheese is kept; this does not affect its flavour. It can be refrigerated and is best eaten within two weeks of opening.
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In 1873, the head of the abbey came to an agreement with a
Parisian cheese-seller granting exclusive rights of distribution, and purchases of the cheese soon began to increase. The abbey sought trade protection, and eventually, sold the rights to the
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in 1950. The cheese is now produced in a factory, with the characteristic smooth rind now the result of a plastic-coated wrapper. When made of wax the rind may be edible, but can detract from the flavour of the cheese.
220:, France, with a distinctive orange rind and a mild flavour. The cheese is produced in wheels approximately 23 cm (9 inches) in diameter, weighing approximately 2 kg (4.4 lb).
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of 1789, learned cheese-making skills to support themselves abroad, and brought those skills back upon their return after the
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Handmade Port Salut cheese or "Entrammes" cheese is still produced by various monasteries throughout the French countryside.
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356:"Foodista – Recipes, Cooking Tips, and Food News – Port Salut Cheese"
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324:"Port Du Salut – Definition of Port du Salut by Merriam-Webster"
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239:. The monks, many of whom had left France during the
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56:. Unsourced material may be challenged and removed.
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116:Learn how and when to remove this message
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54:adding citations to reliable sources
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342:"Company History – Bel Foodservice"
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16:Variety of French semi-soft cheese
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231:monks during the 19th century at
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41:needs additional citations for
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227:The cheese was developed by
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19:For the city in Haiti, see
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161:Pays de la Loire (Mayenne)
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451:Bleu du Vercors-Sassenage
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621:Sainte-Maure de Touraine
198:Related media on Commons
299:List of French cheeses
586:Pouligny-Saint-Pierre
521:Fourme de Montbrison
506:Crottin de Chavignol
50:improve this article
702:DĂ©lice de Bourgogne
601:Rigotte de Condrieu
366:on August 20, 2009.
328:merriam-webster.com
245:Bourbon Restoration
233:Port-du-Salut Abbey
833:Cow's-milk cheeses
807:Vacherin Mont d'Or
652:Baguette laonnaise
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752:Mottin charentais
697:DĂ©lice d'Argental
640:Non-AOC varieties
241:French Revolution
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148:Country of origin
142:Port Salut cheese
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843:Trappist cheeses
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362:. Archived from
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289:Port wine cheese
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782:Saint Agur Blue
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647:Abbaye de Tamié
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436:Bleu d'Auvergne
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67: –
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61:Find sources:
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39:This article
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797:Saint-Paulin
761:
677:Cancoillotte
364:the original
360:foodista.com
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158:Region, town
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65:"Port Salut"
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48:Please help
43:verification
40:
717:Explorateur
571:Ossau-Iraty
501:Coulommiers
441:Bleu de Gex
281:Food portal
212:cow's milk
210:pasteurised
176:Pasteurised
827:Categories
772:Rochebaron
762:Port Salut
606:Rocamadour
566:Neufchâtel
310:References
206:Port Salut
131:Port Salut
76:newspapers
21:Port-Salut
742:Mimolette
722:Faisselle
692:Clochette
611:Roquefort
596:Reblochon
561:Mâconnais
546:Mont d’Or
541:Maroilles
491:Chevrotin
481:Chabichou
471:Camembert
421:Abondance
257:Bel Group
237:Entrammes
187:Semi-soft
106:June 2016
777:Sarasson
767:Raclette
631:Valençay
591:PĂ©lardon
526:Laguiole
511:Époisses
486:Chaource
431:Beaufort
267:See also
249:S.A.F.R.
229:Trappist
732:Gaperon
687:Chaumes
672:Cabécou
576:Picodon
556:Munster
551:Morbier
536:Livarot
531:Langres
466:Brocciu
184:Texture
90:scholar
737:Metton
712:Etorki
626:Salers
476:Cantal
214:cheese
152:France
92:
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496:Comté
426:Banon
216:from
97:JSTOR
83:books
662:Brie
69:news
413:AOC
235:in
179:Yes
170:Cow
52:by
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