The origin of Port Salut (also known as Saint Paulin) is closely linked to the French Revolution of 1789. Fleeing from the persecutions of the "Terror", a congregation of Trappist Monks set themselves up abroad and, in order to survive, learned how to make cheese. When they returned to France in 1815, they built a new abbey and continued to make their cheese.
Port Salut is a semi-soft natural cheese that is easily recognized by its orange rind. Unlike many other French cheeses, it is rather mild and sweet in flavor. Smooth and velvety with a lightly acidic taste, Port Salut has universal appeal.
Made from pasteurized cow's milk. Photo depicts whole 5 lb. form of cheese.,The origin of Port Salut (also known as Saint Paulin) is closely linked to the French Revolution o