pronounced "por sah-loo"

Port Salut, created by Trappist monks in the 19th century, is a creamy washed-rind cheese with a rich history. Its white paste and orange rind give it a distinctive appearance. Made with pasteurized cow's milk, it offers a milky, fruity, and tangy flavor profile. This cheese's heritage shines through as it continues to be produced under the "Société Anonyme des Fermiers Réunis" trademark, and its edible wax rind adds a unique touch.

Country	France
Milk	Pasteurized Cow
Rennet	Animal