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The origin of Port Salut (also known as Saint Paulin) is closely linked to the French Revolution of 1789. Fleeing from the persecutions of the "e;Terror"e;, a congregation of Trappist Monks set themselves up abroad and, in order to survive, learned how to make cheese. When they returned to France in 1815, they built a new abbey and continued to make their cheese. Port Salut is a semi-soft natural cheese that is easily recognized by its orange rind. Unlike many other French cheeses, it is rather mild and sweet in flavor. Smooth and velvety with a lightly acidic taste, Port Salut has universal appeal.<ul><li>Made from pasteurized cow's milk.</li><li>Photo depicts whole 5 lb. form of cheese.</li><li>We cut and wrap this item by the 1/2 pound.</li><li>Please contact us if you would like to purchase the whole form.</li></ul>
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