Port Salut facts for kids
Quick facts for kids Port Salut |
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Port Salut cheese
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| Country of origin | France |
| Region, town | Pays de la Loire (Mayenne) |
| Source of milk | Cow |
| Pasteurised | Yes |
| Texture | Semi-soft |
| Named after | Lua error in Module:Wikidata at line 70: attempt to index field 'wikibase' (a nil value). |
Port Salut is a special type of cheese from France. It comes from the Pays de la Loire region. This cheese is made from cow's milk that has been pasteurized. Pasteurization is a process that heats the milk to kill any harmful germs.
Port Salut is known for its bright orange rind and a mild, creamy flavor. It's a "semi-soft" cheese, meaning it's not hard like Parmesan, but not super soft like Brie. The cheese usually comes in round shapes, about 23 centimeters (9 inches) wide. Each wheel weighs around 2 kilograms (4.4 pounds).
Even though Port Salut has a mild taste, it can sometimes have a strong smell. This smell gets stronger the longer the cheese is stored. Don't worry, the smell does not change how the cheese tastes! It's best to keep Port Salut in the refrigerator and eat it within two weeks after you open it.
The History of Port Salut Cheese
Port Salut cheese was first created by Trappist monks. These monks lived in an abbey called Port-du-Salut Abbey in a place called Entrammes, France. They started making this cheese in the 1800s.
Monks and Cheese Making
Many monks had to leave France during the French Revolution in 1789. While they were away, they learned how to make cheese to support themselves. When they returned to France after the Bourbon Restoration, they brought these new skills with them.
The monks formed a group called "Société Anonyme des Fermiers Réunis." This long name means "United Farmers Anonymous Society." They later used a shorter version, "S.A.F.R.," as their official trademark. You can still see "S.A.F.R." printed on wheels of Port Salut cheese today.
From Abbey to Factory
In 1873, the leader of the abbey made a deal with a cheese seller in Paris. This deal gave the seller the only right to sell Port Salut cheese. Soon, more and more people wanted to buy the cheese.
The monks wanted to protect their special cheese. Eventually, in 1950, they sold the rights to make Port Salut to a company called the Bel Group. Now, most Port Salut cheese is made in a factory. The smooth, orange rind you see today is often from a special plastic-coated wrapper. If the rind is made of wax, you might be able to eat it, but it can sometimes make the cheese taste less good.
Even today, some monasteries in the French countryside still make Port Salut cheese by hand. This handmade version is sometimes called "Entrammes" cheese.
See also
In Spanish: Port Salut para niños
