Port Salut is a traditional monastery cheese and is also known as Saint Paulin.
Port Salut is a creamy, semi-soft gourmet cheese made from cow's milk. It usually has a wheel-shape. The thin, washed rind is smooth and leathery. It ranges in color from pale yellow to bright mandarin orange. It was the first French cheese produced from pasteurized milk and has remained so.
This piece of 150 grams is cut from a larger piece and nicely packed by the manufacturer.