Port du Salut

A mellow to robust French cheese made in the province of Brittany on the west coast of France. It has a creamy smooth texture and nutty buttery taste.

Originally made by Trappist monks it was named for the abbey of Notre Dame du Port-du-Salut at Entrammes.

Port du Salut is a favorite melted into wonderful sauces and dips.

Serve with: Dark ale, mineral water, Onions, Pumpernickel and wheat crackers

	Milk Used	Aging Period	Color	Texture	Flavor	Purchase Unit
Port du Salut Cheese (Oka Cheese) (Por dü Sa-lü´) (France)	Cow's Milk	6 to 8 weeks Robust	Yellow inside and russet outside	Semisoft, smooth, buttery, with small holes or eyes	Mellow to robust, between Cheddar and Limburger	7 to 10 in. diameter disk

Uses: Appetizers, snacks, served with raw fruit, dessert

[ Alsatian Muenster ] [ Altemburger Cheese ] [ American Cheese ] [ Brick Cheese ] [ Feta Cheese ] [ Fontina Cheese ] [ Havarti ] [ Limburger Cheese ] [ Monterey Jack ] [ High Moisture Jack ] [ Muenster Cheese ] [ Port du Salut ]