Port Salut
from Pastacheese
Port Salut 'Safr' is a very popular cheese in France, made from cow's milk. This is a cheese with a proud past and an uninspiring present. Named after the abbey of Notre Dame du Port-du Salut at Entrammes. It was first made in the mid-1800s by Trappist mo
Port Salut
from Gourmet Food Store
In an abbey in Notre Dame around the year 1830, a group of Trappists monks invented this tangy cheese. It became commercial in 1873 and their ancient methods of production are still followed today in abbeys and monasteries across France. Made from cow's milk, Port Salut has a soft consistency and only a hint of aroma.
Port Salut - 4 LB Wheel
from Cheese Express
- Trappist style cow's milk cheese.
- Imported from France.
Urgelia (8 ounces) by igourmet.com
from igourmet
- A semi-soft cheese from Northern Spain
- Enjoy as a part of Tapas with peppers and sliced crued meats
- Pairs perfectly with Rioja
From the pristine pastures at the foothills of the Sierra Del Cadi, the Catalan Pyrenees mountains, comes this excellent cows milk cheese. The Cadi Cooperative Society, an agricultural cooperative founded in 1915, is preserving the artisan quality and tradition of an array of Catalan style cheeses, and is the trademark of quality for these cheeses in both Spain and France. Urgelia is a natural washed rind cheese with a wonderfully creamy texture. As with most Catalan pressed curd cheeses, it has a distinctive aroma and a robust flavor. A terrific melting cheese, Urgelia is equally delicious served with fruit and a glass of merlot or a white burgundy. Made from pasteurized milk.
Port Salut 4.62 lb.
from SAFR
- 2.10 kg / 4.62 lb
- Imported from France
This is Port Salut of SAFR (France).
Port Salut by SAFR (8 ounces) by igourmet.com
from igourmet
- A satiny smooth texture
- Perfect for sandwiches or cubed into salads
- Pair with any light-bodied red wine
- Made from pasteurized milk
- Imported from France
The origin of Port Salut is closely linked to the French Revolution of 1789. Fleeing from the persecutions of the "Terror", 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. Made from pasteurized cow's milk.
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