Product Description
In an abbey in Notre Dame around the year 1830, a group of Trappists monks invented this tangy cheese. It became commercial in 1873 and their ancient methods of production are still followed today in abbeys and monasteries across France. Made from cow's milk, Port Salut has a soft consistency and only a hint of aroma.
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Port Salut
- Misc.: 0 pages
- Publisher: Gourmet Food Store
- Label: Gourmet Food Store
- Studio: Gourmet Food Store
- Sales Rank in Gourmet: #8160
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Gourmet 
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