Port Salut cheese, also called Port du Salut, comes from Pays de la Loire, France. It is named after the abbey of Notre Dame du Port du Salut in Entrammes. The cheese with orange rind has a mild flavour, and the flavour increases the longer the cheese is kept.
Made from pasteurised cow's milk, the cheese was produced by Trappist monks way back in the 19th century. This semi-soft cheese is produced in the form of disks weighing approximately 2 kg (4.4 lb). Though the cheese is produced in big factories now, the handmade version is still produced by various monasteries throughout the French countryside and enjoys great demand!
Great snacking companions of this cheese are fruits, steamed asparagus or broccoli, and baby greens salad drizzled with Balsamic vinegar and olive oil. It is also a great addition to any cheese board!