Originally created in 1816 by Trappist monks at the Abbaye du Port du Salut in Entrammes in the Loire Valley, by 1873, the cheese was being sold in the market in Paris. The name was registered in 1874 and Port Salut has become a popular cheese with British customers.
Port Salut is a mild flavoured, soft cheese that can be used in cooking and is equally good on a cheese board.
Here are a few recipes you could try if you’ve got Port Salut in your fridge. Or you could pop in an pick some up from the shop if any of these make your taste buds tingle.
A very quick pasta bake recipe with Port Salut
Posted under Food ideas, Recipes, Shop news
This post was written by Marc on December 8, 2009
