Semi-hard cheese, which has been made since the beginning of the 19th century by the monks of the Notre-Dame du Port-du-Salut cloister in northwestern France. Today, it is industrially produced from pasteurized cow milk
Ivory-colored, elastic interior with few holes and orange-colored waxed rind, which is not suitable for consumption
Fat content: 50 % fat, dry weight
Taste: very mild, creamy
Ripening time: 1 month
