A semi soft cow’s milk cheese from Brittany. Very smooth, rich and mild.
Port Salut is one of the first French cheeses to be made from pasteurised milk. Originally made by Trappist monks, Port Salut has a creamy, velvety rich mild flavour with a delicate touch of savoury nuttiness. Easily spotted by its distinctive orange rind, this delicious cheese is definitely worthy of space on your cheeseboard.
What with? Sometimes all you need is a crusty baguette, a glass of crisp white wine and a lovely ripe Port Salut. Wonderfully simple, and simply wonderful.