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8 Reviews

S.A.F.R Port Salut is a semi-soft pasteurized cow's milk cheese from Brittany with a distinctive orange crust and a mild flavor. The cheese is produced in disks approximately 23 cm (9 inches) in diameter, weighing approximately 2 kg (5 lb). Though Port Salut has a mild flavour, it sometimes has a strong smell because it is a mature cheese. The smell increases the longer it stays — this however does not affect its flavour. It can be refrigerated and is best eaten within two weeks of opening.

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      06.01.2011 16:58
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      A great cheese

      It was the summer of 2005 and BeautifulPartnerLady was pregnant with child number 1. We and three friends took off for a week's holiday in the Loire Valley, renting a little cottage in the middle of nowhere.

      The weather was glorious. We went exploring on some days but most of our time was spent laying by the pool in the sunshine, we all taking it in turns to drive to Vierzon, the nearest town, to get supplies. It was on one of those days that I was introduced to Port Salut. Our friends had gone off to town and so BeautifulPartnerLady and I had taken the opportunity to spend some time by the pool by ourselves. When they returned we ate.

      I had always been suspiscious of soft cheese in the same way that the media is suspiscious of a man with unkempt hair near the scene of a murder. Somehow it didn't seem right - the only cheeses I trusted were good solid English ones like ever-dependable cheddar and his colourful Communist cousin Red Leicester. But when I tasted it - wow. It was like no cheese I had ever tried before. So creamy - not gooey like other soft cheeses I'd tried - and with a magnificent aftertaste. And the rind - who knew you could eat rind? The orangey outside only added to the flavour. I devoured that Port Salut like a man possessed. Port Salut is much more expensive in the UK than it is in the country of its birth and so it has become very much a luxury purchase now. But I still like to partake when I can. Its delicious on a simple biscuit but even better just by itself. It's a cheese so good it needs no accompaniment.

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      21.12.2009 00:38
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      A great cheese.

      I love cheese but like most people I try to watch how much I eat of it and one of my absolute all time favourites is Port Salut.

      Port Salut was originally created in 1816 by Trappist monks at the Abbaye du Port Du Salut in Entrammes in the Loire Valley. The brand Port Du Salut was officially registered in 1874 and subsequently became known as Port Salut. Even today it is still made to the same original recipe and was until 2005 still made in the grounds of the Abbaye du Port du Salut.

      Available across Europe, Port Salut it is a semi soft pasteurised cow's milk cheese with a distinguishable orange rind and mild tasty flavour. It is most commonly available in a wedge (185 grams) from most major supermarkets and costs around £1.75 - £2.10 dependent on where you buy it. It is also available in a round (320 grams) which retails at around £2.50 ish mark.

      It tastes fabulous on crackers as a snack or accompanying wine and is a great addition to any cheese board. It has a mild flavour which I prefer I am not a huge fan of strong pungent cheeses particularly some of the soft cheeses.

      Anyone I have served this too loves it and it always goes down well. Enjoy it particualry with a glass of white wine, a New Zealand Sauvignon Blanc is my tipple of choice to accompany a taste of Port Salut (I know it probably should have been a French wine but you can choose your fave)

      Cheers.

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        17.07.2008 22:42
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        A complete hit with me! Great cheese!

        Port Salut is a fine French cheese made from pasteurized cow's milk. It is a semi-soft cheese from Brittany and was first made by Trappist monks at the Notre Dame du Port du Salut in Entrammes in the early 19th century. The name of their society S.A.F.R can still be found on the cheese today.

        Port Salut is very soft and light, due to this I find that it disappears rather quickly, though that could also be due to my gluttonous behaviour when it comes to cheese! Port Salut has an instantly recognisable orange crust (which is edible but is wax), a soft feeling to it and a smell which becomes more pungeant over time. The taste whilst not bland, is not particularly flavoured either.

        I find that Port Salut is best combined with bread and is a good alternative to cheddar in the sandwich stakes! Port Salut is also a good cheese to top things, like home-made cheese burgers. The French really don't go far wrong when it comes to cheese and here is another great example!

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        03.05.2006 22:58
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        A mild cheese from France

        My friendly Sainsbury's store let me buy a small portion of this cheese for 50p (0.06 kg, £8.29 per kg). Port Salut goes well with strong dry cider or Amberley Semillon. And is ideal for cooking. It is made from pasteurised milk and is suitable for consumption by pregnant women.

        ***THE PRODUCT***

        The cheese was created in 1816 by French Trappist monks in Abbaye du Port du Salut. It has an orange rind and is a characteristic of the cheese - a colourant is applied to the cheese. It is long matured and as a result it has a strong smell.

        It is ideal for cooking a recommended recipe is sardines and chorizo pizza with Port Salut. One company that market the cheese is Bel you can find out more about the cheese at: www.bel-uk.co.uk .

        ***THE EXPERIENCE***

        My 1st sample the cheese solo it has smooth creamy taste, melt in the mouth texture, not a strong taste, flavour round and mellow. Taste good with crisp bread and I think fresh tomato and possibly additional salad might help the experience thus making it an ideal lunchtime treat. Any additional strong flavour might swamp the cheeses mildness. Its mid day so strong cider or wine is out of the question, update in this area of experience to follow.

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          16.09.2002 18:08
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          An ex boyfriend introduced me to Port Salut back in the 1980's and it has been a favourite of mine ever since that time. It is made in France from cow's milk and defined as a semi hard cheese although it is quite soft in texture. Originally made by monks in Brittany, this cheese is now widely available in most good supermarkets and grocers. The cheese is a creamy yellow in colour and is produced in a cylindrical shape with an orange rind. This is then cut into thick disks and then into triangular sections for sale. You'll find it with all the other cheeses in the chiller cabinet in Tesco's, Asda or Sainsbury's to name but three, so you won't have to queue at the deli counter for this particular delight! I have no idea whether the rind can be eaten and if so what it tastes like, as I have never tried eating it! It is quite thick in texture and has a grainy outer skin so I always trim it off the edge of my cheese before eating. The cheese itself is a pale creamy colour and is quite soft in texture. It is considerably softer than cheddar, but is firmer than Brie for example, to give you an idea of what to expect. The cheese has only a faint fragrance, not like the usual strong smelling French cheeses at all then? The flavour is mild and slightly savoury and the texture is very smooth. I enjoy Port Salut on crackers or French bread, with a nice glass of cold, very dry white wine; although I understand that it is also excellent for grilling and can be used to fill croissants for a savoury snack. Note to self: I must get some croissants when I go shopping later. Oh dear I can feel the pounds piling on just thinking about it! Currently Port Salut costs £1.29 for a 150g portion at Tesco's, so it's a little bit more expensive than the standard cheddar, but it will hardly break the bank! So, if you love a nice mild cheese, I would heartily recommend that you try this one, a
          nd remember to get that bottle of dry white wine to go with it!

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            12.02.2002 00:05
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            Port Salut is a semi-soft french cheese it has a creamy texture, and a lovely mild taste. It is similar to a very soft Edam. It is possibly the nicest soft cheese that I have ever tasted, and complements a glass of port or a fruity red wine. This in mind do remember that a cheese must go with a wine and this definitely does not suit a white wine, or a sweet a drink. I found that this is perfect for guests at supper and goes beautifully with a cheeseboard of a blue cheese and hard cheese. I recommend this for anyone who wants to entertain. All my guests that I have served or cooked for have seriously enjoyed this cheese. So much so that i have had to buy bigger chunks of it, to cope with demand. I have also discovered to my cost that it becomes sickly after a while, so please do not eat this all the time.

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              06.08.2001 02:07

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              I first discovered port salut, when my parents bought some for christmas from the local supermarket. I was over the moon, it was just like cream cheese, but with more flavour, and such a suberb texture, must harder than cream cheese, with more like an edam texture.The creamy full bodied taste made me hungry for more, the only thing i didnt like was the older the chese gets, the harder it becomes, especially near the orangy coloured peel that surrounds it. Port salut is a great cheese to eat on its own, i munched through many chunks in my younger years, and it also great with crackers, Or as part of a larger selection of cheeses on a cheeseboard.

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              12.03.2001 19:04
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              I discovered Port Salut some time ago, but it still remains one of my firm favourites when it comes to cheese. So many cheese gourmets and connoisseurs wax lyrical about all these fancy cheeses that no-one has never heard of, and makes out that the really smelly ones are the best, but in my experience, that is not necessarily the case. I'm not particularly into really strong cheese (apart from a nice mature cheddar - English of course), so my tastes do fall on the mild side. Port Salut is beautiful and creamy - it is quite a dense creaminess, a bit like really really thick Dairylea, but with a nice clean mild taste. It has an orange rind which is edible, and not hard like some rinds, but I always cut this off - not to my taste! Sometimes it doesn't really taste like cheese at all, because it hasn't got the characteristic cheesiness about it. It goes with anything - crackers, toast, grapes, crispbreads, french bread - I quite often just eat chunks of it on its own to savour the lovely taste. If you haven't tried it, or don't like strong cheese, this is one delicious gourmet experience you are definitely missing out on!

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