Safr
pronounced "por sah-loo"
| Port Salut by Safr is a semi-soft, pasteurized cow's milk cheese originally made by Trappist monks in Pays de la Loire, France, now industrially produced by the Bel Group. It uses microbial vegetarian rennet and ages typically around one month, resulting in a mild, lactic, buttery flavor with a velvety, elastic texture. Unlike traditional washed-rind cheeses, it has a controlled rind treated with annatto and preservatives, often inedible. The cheese has about 51% moisture, melts well, and pairs well with moderate acidity wines and various beers. Signs of spoilage include persistent ammonia odor and mold. | |
| Country | France |
| Milk | Cow |
| Rennet | Microbial |
| Heat Treatment | Pasteurized |
| Texture Profile | Velvety, Elastic, Smooth, Supple, Creamy, Dense |
| Flavor Profile | Mild, Lactic, Sweet, Buttery, Subtle Tang |
| Wine Pairings | Chenin Blanc, Sauvignon Blanc, Chardonnay (Lightly Oaked), Riesling (Dry), Pinot Noir, Chinon / Bourgueil (Cabernet Franc), Beaujolais (Gamay), Champagne/Crémant |
| Beer Pairings: | Trappist Ales, Saison, Pilsner, Amber Ale |
| Food Pairings: | Fresh grapes, Sliced apples, Pears, Rye bread, Crusty baguette, Crackers, Mild cured meats, Grilled cheese sandwiches, Melting over burgers, Mornay sauce |
News