Port Salut: Guide to Varieties, Taste, Pairings
Discover Port Salut, a semi-soft French cheese with a creamy texture and mild, savory flavor. Perfect for snacking or melting.
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Port Salut Cheese
Definition and Scope
Port Salut is a semi-soft, washed-rind cow’s milk cheese originating from the French monastery of Entrammes. It belongs to the Saint-Paulin family of cheeses, characterized by their smooth texture and mild flavor. The cheese is easily recognized by its distinctive orange rind and pale yellow interior.
Its production is no longer confined to its monastic origins, with several commercial dairies now producing similar styles. The name “Port Salut” is a trademark, while generic versions are often labeled as “Saint-Paulin.” This cheese represents a specific style within the broader category of Trappist-style monastic cheeses.
Production Process
Port Salut is made from pasteurized cow’s milk, which is heated and combined with rennet to form curds. The curds are cut, gently stirred, and then pressed into molds to form the characteristic wheel shape. This process results in its signature dense yet supple paste.
The cheese is then brined and regularly washed with a saltwater solution during aging. This washing promotes the growth of specific bacteria, primarily Brevibacterium linens, which forms the edible orange rind. Aging typically lasts for four to six weeks in humid cellars, developing its flavor without becoming overly strong.
Sensory Profile
Port Salut offers a mild, buttery, and slightly tangy flavor profile. Its aroma is earthy and pungent due to the washed rind, but the paste itself remains relatively mild. The texture is exceptionally smooth, creamy, and pliable, melting easily on the palate.
Despite its aromatic rind, the interior paste lacks the intense pungency associated with many other washed-rind cheeses. The balance between the rind’s funk and the paste’s creaminess is a defining characteristic. Notes of mushrooms and cellar are often detected alongside its primary dairy sweetness.
Culinary Uses
Port Salut is primarily a table cheese, served at room temperature to maximize its creamy texture. It is a popular choice for cheese boards due to its approachable flavor and visual appeal. The cheese pairs well with crusty bread, fruits like apples and pears, and mild crackers.
Its excellent melting properties make it suitable for cooked dishes such as grilled cheese sandwiches, quiches, and savory tarts. It can be used in fondues or sauces where a smooth, mild cheese is desired. Port Salut should not be overpowered by strongly flavored accompaniments to appreciate its subtlety.
Regional Examples and Variations
The original Port Salut is produced under the “Entrammes” trademark in the Mayenne department of France. This version adheres most closely to the traditional monastic recipe. Other French dairies produce similar cheeses under the Saint-Paulin appellation.
Variations exist across Europe and North America, often labeled as “Saint-Paulin” or simply as a washed-rind semi-soft cheese. These versions may differ slightly in fat content, aging time, or specific bacterial cultures used. The core characteristics of a mild, creamy paste and an orange washed rind remain consistent across producers.