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Port de Salut, Port-Salut

Port de Salut, Port-Salut

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

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