Port Salut is a cheese created by monks using pasteurized milk - one of the first cheese creations to do so. It gets its name from the monastery from which the monks hail, Notre Dame du Port du Salut, in Entrammes, Brittany. This lovely cheese is mild in flavor with a sweetness and sharpness that shines through. It can be compared to other cheeses such as Havarti, Muenster, and Monterey Jack in both flavor, and texture.
This wonderful cheese has a variety of uses. It melts rather well which means that it can be used in a variety of sandwiches, both hot and cold, as well as a great mozzarella substitute for pizza, if you’re looking to impart a little more flavor to the dish than what mozzarella can bring. This cheese also works well as part of a cheese board and can be used to add more substance to the dish. It is also well eaten on its lonesome.
Pair this with a medium bodied white, such as a Riesling Spatlese or a Burgundy Chardonnay. It also works well with light reds, such as Pinot Noir.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.