Port Salut was originally introduced about 150 years ago by Trappist monks. A great many
French and German Trappist semisoft cheeses have been developed since then; each is unique to
its region. No longer produced by monastery farms, this mild, semisoft cheese is now
commercially manufactured in the Lorraine region of France.
Varieties
Fine Port Saluts are now also made in Belgium, Norway, Denmark, Sweden, and elsewhere.
French Port Salut
Varietal names of Port Salut cheeses in France include Echourgnac, Tamie, Pave
d’Auge, Nantais, Reblochon, Tomme de Savoie, Trappiste de Belval, Saint-Paulin, and Pont
l’ Évêque (reported to be one of the great cheeses of Normandy).
German and Austrian Port Salut
Look for Steinbuscher, from Germany, and Mondseer, from Austria.
Belgian and Dutch Port Salut
Varieties from this region include Loo Veritable and Brigand, from Belgium, and Kernhem,
from Holland.
Danish Esrom
Another semisoft Port Salut variety, this is a flavorful, pale-yellow cheese made from
part-skim cows’ milk. Its orange rind is created as
the cheese is polished with brine, which also contributes to its rich flavor.
Scandinavian Port Salut
Scandinavian varieties include Ridder, from Norway, which is also known as Riddar in
Sweden.
Preparation, uses, and tips
Danish Port Salut pairs well with full-flavored accompaniments, such as sardines, onions, crackers, and
beer. French Port Salut makes a good and popular table and grilling cheese.
Nutritional Highlights
Port Salut cheese, 1 oz. (28g)
Calories: 100
Protein: 6.7g
Carbohydrate: 0.16g
Total Fat: 8g
Fiber: 0.0g
*Good source of: Calcium (184mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
