Port Salut

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 Originally made by monks in Brittany, this cheese is now widely available in most good supermarkets and grocers.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 ...  Read the complete review

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 ...  Read the complete review

I bought a portion OF Port Salut cheese from my local Tesco the other day. Port salut cheese is made in disks about 23 c in diameter you would need to be feeding a lot of people if you bought a whole piece. This cheese is cut into smaller segments and is usually wrapped in cling film. And there is a small circular one available in Tescos too, I guess in some delicatessens you can get a piece that they cut direct from the large disc of cheese. I use tescos a lot and their site is easy for me to access so I use tesco prices as a benchmark. A 150g portion cost £1.24; on offer at the mo two portions for£1.65. The sell by date on my portions is 26 ...  Read the complete review

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 ...  Read the complete review

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 ...  Read the complete review