From Wikipedia, the free encyclopedia Port-Salut (cheese)
Port-Salut (cheese)
Port-Salut many of whom had left France to escape persecution dur-
ing the French revolution of 1789, learned cheese-mak-
ing skills as a means of survival and brought those skills
back with them upon their return in 1815. The name
of their society, "Société Anonyme des Fermiers Réunis"
(S.A.F.R.), later became their registered trademark, and is
still printed on wheels of Port Salut cheese distributed to-
day.
In 1873, the head of the abbey came to an agreement
with a Parisian cheese-seller granting exclusive rights of
distribution, and the cheese soon became popular. The
abbey sought trade protection, and eventually (in 1959),
sold the rights to a major creamery. The cheese is now
Country of origin France produced in a factory; the characteristic smooth crust
the result of a plastic-coated wrapper.[2] The crust is ed-
Region, town Mayenne ible, but is made of wax and detracts from the flavour of
Source of milk Cow the cheese.
Handmade Port Salut cheese or "Entrammes" cheese
Pasteurised Yes is still produced by various monasteries throughout the
Texture Soft French countryside, and differs subtly from its commer-
cial cousin.
S.A.F.R Port Salut is a semi-soft pasteurised cow’s milk
cheese from Mayenne, France, with a distinctive orange
crust and a mild flavour. The cheese is produced in disks
See also
approximately 23 cm (9 inches) in diameter, weighing • List of French cheeses
approximately 2 kg (5 lb). • List of cheeses
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 how-
References
ever does not affect its flavour. It can be refrigerated and [1] http://www.merriam-webster.com/dictionary/
is best eaten within two weeks of opening. port%20du%20salut
The cheese was originally invented by Trappist [2] http://www.foodista.com/food/3CK2CQR4/port-
monks during the 19th century at the abbey of Notre salut-cheese
Dame du Port du Salut in Entrammes[1]. The monks,
Retrieved from "http://en.wikipedia.org/w/index.php?title=Port-Salut_(cheese)&oldid=465815882"
Categories:
• French cheeses
• Cow's-milk cheeses
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