A semi-hard, mild-flavoured French cheese, Port-Salut is made in a flat, round shape about 2-inches thick and 8- to 10- inches in diameter. One Port-Salut cheese usually weighs between 3 and 4 pounds.

The cheese was originally made by Trappist monks of Port-du-Salut for their own consumption. Later production was expanded and the name Port-Salut registered. The cheese is now made in many parts of France.

Port-Salut is best eaten as an after-dinner cheese. It is rarely used in cooking.

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