FRANCE. Semi-soft with acidic, mellow flavor. Originally produced in mid-1800s by Trappist monks.
A slightly pressed curd in wheel, orange color thin coating. Quite mild, pasteurized cow’s milk cheese. Delicate tartness is balanced with a milky creamy finish. Port Salut is semi-soft and pasty.
|Country of Origin
||2.75 × 3.5 × 2.5 in
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