Port Salut was created in the early 19th century by Trappist monks at the Abbey of Notre Dame du Port du Salut in the Loire Valley, who developed it after returning from exile during the French Revolution. Its distinctive bright orange rind has made it one of France’s most recognizable cheeses.

Flavor Profile

Port Salut is a semi-soft cheese with a smooth, supple, pale ivory paste. The flavor is mild and buttery with a gentle savory tang and a clean, mellow finish. Despite the washed rind, which gives it the orange exterior, it is far milder than most washed-rind cheeses and carries none of their pungency.

How to Serve

Serve at room temperature. Port Salut slices cleanly for sandwiches and melts smoothly for gratins and croque monsieur. Its mildness makes it a dependable board option and a good choice for guests who avoid stronger cheeses. The rind is edible but usually removed.

Pairing Suggestions

Pair with a light Beaujolais, a dry cider, or a crisp white. Serve with baguette, apple slices, cured ham, and mild mustard.

Storage

Wrap in wax paper and store in the refrigerator crisper drawer. Best within two to three weeks of cutting.