Port Salutis a little round cheese about 20 centimetres in diameter, made from pasteurised cows' milk. It has an edible wax rind, and is lightyellow, with a semi-soft texture. This cheese has a perfect soft texture, and a mild, slightly fruity taste with a hint of hazelnut. Port Salut is ideal for children,as it has only a faint smell, so itdoes not put them off. It is perfect at the end of a meal, with a glass of full-bodied red wine.
This cheese, which is well-known everywhere in France, owes its name to Port-du-Salut Abbey at Entrammes. It was produced there by Cistercian monksfrom La Trappe as early as 1815, but it was not put on sale to the public in Paris until 1873. The patent was filed in 1874.