Port Salut, originally named Port du Salut after the abbey of Notre Dame du Port du Salut in Entrammes, was produced in the mid 1800’s by Trappist monks, strictly for consumption at the monastery. In 1873, the Abbot visited Paris and negotiated a distribution agreement with a Parisian cheese monger. A year later sales of this disk-shaped cheese were so phenomenal the monks registered Port Salut as a trade name to guard against imitations.   The rind of the cheese is slightly moist with an orange rind and a pale-yellow interior.   It only needs to age for one month and is polished with brine which adds to its rich flavor.

This live, interactive session will happen at 2:00 pm MT on March 14, 2021 and will be taught by Certified Cheese Professional, Kelly Liebrock.  But don’t worry if you can’t attend the session at that time!  A recording will be available for you to watch at your convenience shortly after the class.

Here’s how it works:

Step 1:  Register at the link below

Step 2:  Once you register, you’ll receive an e-mail with links to the session and recipes which includes a list of equipment and ingredients needed (and where to source them).

Step 3:  If you don’t already have it, download the Zoom software onto your computer or personal devise.  It’s easy and it’s free and you’ll find it at Zoom.us

Step 4:  On the date and time of your class, simply click on the link to attend the session and start learning!  Or if you can’t make it at that time, watch the recorded session which will be e-mailed to you at the conclusion of the class and you can watch it at your leisure.

Step 5: At the conclusion of the class, you will be invited to join me weekly for 1 month at my “Cheese Chat” sessions on Zoom for live Q&A, troubleshooting, and show-n-tell.

Your registration fee includes:

• Unlimited access to our 20 minute Cheesemaking 101 online course;
• Interactive instruction with live Q&A;
• Downloadable recipes;
• Unlimited access for 1 year to the recorded version of the class;

REGISTER HERE

Special ingredients and equipment needed:

Mesophilic cutlure, Brevibacterium Linens, Rennet

Hard cheese or Tomme mold/form, cheese press, aging refrigerator