Port Salut - You won't be dropping anchor with this light cheese! (Port Salut)

Member Name: dangaroo

Product:	Port Salut
Date:	17/07/08 (93 review reads)
Rating:

Advantages: Tasty and easy going on the stomach

Disadvantages: None

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!

Summary: A complete hit with me! Great cheese!