18 in stock
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.
Purchasing this ON DEMAND class will give you instant access to this course and you can watch it over and over again for as long as you wish. The link to the course will be sent immediately by out automated software but sometimes these emails get screened by spam filters so be sure to check all your junk mail and promotions folders! You’ll also be receiving the downloadable recipes and food safety tips. Once you’ve finished your classes, you’ll have the opportunity to get your questions answered by our experienced and helpful cheesemaking instructors.