* Port Salut, another Trappist cheese from France. This item is produced in France. Wikipedia, Cow's-milk cheese made in the regions of Rhône-Alpes and Auvergne in southern France. Genuine Port Salut has an edible, orange rind. Port Salut is a French semi-soft cheese made from cow’s milk. are very similar, but there are some subtle differences between the hand-made Port du Salut and the commercial Port Salut.. (The commercial Port Salut is pictured.) It is closely related to Port-Salut cheese. 3 months ago. The Danish version is far superior. It was the first French cheese produced from pasteurized milk and features a velvety smooth, creamy texture. GourmetSleuth.com® All rights reserved. Patented and industrially produced for the world market by the large German company Hofmeister-Champignon. Port Salut cheese, also called as Port du Salut, comes from Brittany in the Loire Valley, France. The name later became the registered trademark of the Société Anonyme des Fermiers Réunis for Saint-Paulin, a generic cheese type similar to the original Port Salut, with a mild, savoury flavour and a smooth, semisoft texture. Made from pasteurized cow’s milk, Oka is a creamy washed-rind cheese that is similar to French Trappist-style “Port du Salut.” It is a creamy semi-soft cheese, and slightly smelly, with a nice full flavor, more complex than the original Port-Salut. Wikipedia, Soft cow's-milk cheese named after Brie, the French region from which it originated . Wikipedia, Soft washed-rind and smear-ripened French cheese made in the Alpine region of Savoy from raw cow's milk. The rind of the cheese forms naturally during the aging process, and is perfectly edible, unlike the rind of some other cheeses, such as Edam or Port Salut. Its flavor is sophisticated, yet you don’t need expensive equipment or advanced skills to create it. Source: Nutrient data for this listing was provided by USDA SR-21. Richest in Calcium: 650mg (65% of DV), Saturated Fat: 17g (83% of DV). Produced in Wisconsin. Facebook. It has an earthy, yogurty flavour. ... Pine River Port Wine Cheese Spread - Large $4.50 Pine River Gourmet Port Wine Cheese Spread $3.50 Links. In 1885, Joseph F. Steinwand developed a new type of cheese at his father's cheese factory near Colby, Wisconsin. Homemade mozzarella is a fun cheese to make for the cheese-making novice. With just a few basic ingredients you can whip up a batch in just 30 minutes. chicken breasts, green onion, bread crumbs, cheese, chicken broth and 2 more. Still manufactured. Compare Port Salut to Muenster cheese by vitamins and minerals using the only readable nutrition comparison tool. Named to honor the first US Satellite, Explorer. The fuller-flavored Danish version of Port-Salut, called Esrom, has a more pungent aroma and holey paste, but it melts comparatively well. OR - Use Monterey Jack. Ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle. The origins of the cheese can be traced back to the 18th century monks of the French Notre Dame de Port-du-Salut abbey. Trappist Style Cheese, Port Salut or Saint Paulin Port Salut / Saint Paulin is a fun cheese to make, especially in the summer season because it goes really well with beer and BBQ. A semi-soft, crumbly, Mexican cheese, good for sprinkling on top of Mexican dishes. Queso Fresco. Each "~" indicates a missing or incomplete value. The French version is more readily available and can be found in most well-stocked grocery stores. Very common in delis. Ricotta. He also claims to have discovered Trinidad, Port Salut and "Port Dada" and considers himself to be the "biggest pirate of all time!" Made from pasteurised cow's milk, enriched with cream, and contains 60% butterfat, qualifying it as a double-cream cheese. It derives its name from the town of Montbrison in the Loire department. A person was killed when a tree fell on his home in Port Salut, while a 26-year-old man drowned while trying to rescue a child from a rushing river. Port Salut is a semi-soft natural cheese that is easily recognized by its orange rind. Port-Salut. Pale in color with a slight grayish tinge under a rind of white mould. Yield 2 pounds Aging time under 2 months A semi-soft, Italian white cheese, often smoked. Though Port Salut has a mild flavour, it sometimes has a strong smell because it is a mature cheese. Port Salut is a traditional monastery cheese originally created in 1816 by Trappist monks at the Abbaye du Port du Salut in the Loire Valley. First made in the late 18th century at Camembert, Normandy, in northern France. Wikipedia, Belgian rind washed soft cheese made from raw cow's milk. common.email. Suitable for slicing, and characterised by an orange coloured rind. The Danish version (Esrom) of Port Salut is a full flavored cheese made from partially skimmed cow's milk. Developed by Jeffa Gill in 1979, and is made by traditional methods. Wikipedia, Cow's milk cheese from Saint-Antoine-de-Breuilh in the Périgord , made by traditional cheese-making processes. Steven Jenkens suggests serving Esrom with raw onions, sardines and crackers and beer. It has a slight pungency, sweetness, and smokiness, with a soft rubbery texture. First created in 1975 by Jean Lincet at Fromagerie Lincet. Port-Salut and its twin, Saint Paulin, are semisoft cheeses with a distinctive reddish color and pungent aroma from a cocktail of B. linens bacteria used to wash the rinds as they age. Wikipedia, Semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It's a semi-soft cheese that expresses the richness of summers bounty with a rich creamy flavor and smooth texture. Port Salut nutrition (100 grams). Produced until 1559. St. Paulin is creamy and butter-like, yet firm enough for slicing. Photo depicts whole 5 lb. Wikipedia, Semi-soft, cow's milk cheese produced by Village Maid Cheese Ltd in Riseley, Berkshire. Port Salut cheese, also called Trappist Cheese, semisoft cow’s-milk cheese first made by Trappist monks on the west coast of France in the mid-1800s. Well-known varieties include Havarti, Munster and Port Salut. Made from pasteurized cow's milk. Along with this agricultural school, the Abbey supported itself by producing cheeses such as Oka and Port-Salut. Port Salut is similar to these cheeses: Suffolk Gold cheese, Saint-Paulin cheese, Gubbeen Farmhouse Cheese and more. Gram Conversions - Ingredients By Category, Cheese Fondue With Truffles (Fondue aux Truffles), Mediterranean Grilled Wisconsin Mozzarella Skewers. Footnotes for Cheese, port de salut. The same bacterium is also employed to ferment several washed-rind and smear-ripened cheeses such as Munster, Limburger, Port-du-Salut, Raclette, Livarot, Pont l'Eveque, Wisconsin Brick, Năsal and Pálpusztai. Quantity – + Share this. Wikipedia, French cow's milk cheese from the Burgundy region of France. Check out similar food or compare with current Muenster cheese. Wikipedia, Washed rind cow's milk cheese from Ireland. View the step by step process of making your own mozzarella cheese at home with our 30 minute mozzarella making kit. It’s originally from Val D’Aosta Italy and is allowed to age for a longer time. Wikipedia, Mild cow's-milk cheese with large regular holes, that originates from Jarlsberg, Norway. Port Salut. Wikipedia, Danish cow's milk cheese, similar to a mild Samsø. Wikipedia, Semi-soft, aged cow's milk cheese from Denmark. You can substitute Esrom for the French Port Salut, or select one of these cheeses: Tilsit Havarti Muenster Nov 10, 2017 - Explore Bel UK's board "Port Salut Cheese Recipes" on Pinterest. Attractive to look at, scrumptious to eat, Port Salut is a true classic, a favourite cheese Since it was first created by French monks back in 1816, Port Salut cheese has been associated with celebration and continues to be a cheese board classic to this day.. flour, port salut cheese, dried basil, olives, dried oregano and 8 more. Covered in a thick, solid wax rind which contributes to the cheese's flavour and texture. There are no reviews for this product yet. Stay up to date on result for: Port Salut. Originally made by the monks from the Port Salut Abbey in Mayenne, France, this washed rind cheese is characterized by its beautiful golden color and its creamy texture and mellow flavor. Wikipedia, Trappist-style pale yellow semi-soft cow's milk cheese with a pungent aroma and a full, sweet flavour. A soft, mild French cheese similar to Brie. Similar in style to French Port Salut with an edible orange rind. Port Salut. Wikipedia, Soft blue cheese made from pasteurised cow's milk, in the town of Beauzac in the Auvergne region, in the Massif Central, France. The aging process takes place in ripening cellars of the Herve countryside, sometimes cut into its chalky rock. Made from full-fat, unpasteurised Guernsey milk. Don't confuse with Danish Port Salut, which is also called Esrom cheese. She sang in numerous cabarets: at l'Écluse, where she sang with Barbara, at La Contrescarpe where Elsa Triolet and Louis Aragon came to hear her sing, at La Colombe where she met Pierre Perret and at Port du Salut (cabaret) where Christine Sèvres, Jacques Debronckart, Maurice Fanon, Pia Colombo and Pierre Louki also sang. This vegetarian cheese contains 40% fat and pairs well with Bourdeaux jeune fruite, Beaujolais, Riesling, light and fruity wines. The best Fontina cheese has an orangish-brown rind. This soft creamy cheese can effortlessly be spread on top of crackers, figs, and artisan breads. Named after the town of Maribo on the island of Lolland, it has a firm, dry interior; a creamy texture; and many small, irregular holes. You can substitute Esrom for the French Port Salut, or select one of these cheeses: Copyright ©2000-2020 Unlike many other French cheeses, it is rather mild and sweet in flavor. Provolone. It is made with pasteurised milk and has a washed rind. The French version, of which the cheese gets its name was first made by 19th-century Trappist monks at the Monastery of Port-du-Salut in the Brittany region of France. Wikipedia, Type of cow's milk cheese that consists of a smooth, Gouda-like texture with rich, sweet, caramelly flavours. A cousin to Port-Salut, this cheese was originally made by Trappist monks at Saint Paulin. Also produced in Ohio and Ireland under licenses from Norwegian dairy producers. Other articles where Saint-Paulin is discussed: Port Salut cheese: …Anonyme des Fermiers Réunis for Saint-Paulin, a generic cheese type similar to the original Port Salut, with a mild, savoury flavour and a smooth, semisoft texture. Developed long ago by the Trappist Monks, it goes by the name of 'Port du Salut' meaning 'the Gates of Salvation.' The flavours are creamy with mushroom and nutty aftertastes but vary depending on maturity of cheese. The production method are similar to those used for Port-salut. Brevibacteria also give such cheeses as Limburger, Bel Paese, Port Salut, Pálpusztai and Munster their characteristic pungency. It was originally developed by Trappist monks in the 19th century at Port-du-Salut Abbey, hence the name of the cheese, which is characterized by its pale yellow color, a creamy, smooth texture, and mild flavor. Saint Paulin spends three weeks in … Unlike other cheeses in this category which have very mild aromas, Port Salut is a matured cheese with a strong aroma. Port Salut: The Trappist Cheese. OR - Use Esrom (Danish Port Salut) cheese which is very similar to Havarti. form of cheese. It originates from Carrigaline, County Cork in Ireland. Produced in a geographical area corresponding to part of the former Dauphiné province (now included in the Rhône-Alpes région). Awarded Protected Designation of Origin status under European Union law on 2017. Examples of smear-ripened cheeses include Munster and Port Salut. Wikipedia, Semi-hard cow's milk cheese originating from the United States. Wikipedia, Semi-soft cheese made from cow's milk. Wikipedia, Surface ripened, semi-soft, cow's milk cheese with a pink and white rind. Made both in factories and on farms, historically in the Leiden area. 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