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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.