Port Salut is a cheese with a very rich history. A Trappist order settled after the revolution in the remnants of the buildings of the Breton abbey 'Notre Dame de Port Salut' in Entrammes. After they restored the abbey, the monks gave the name Le-Port-du-Salut to the abbey and started making cheese for their own use.
In 1816, the cheese factory was established and due to high demand, the cheese factory was enlarged and expanded with aging cellars in 1850. In 1860, they even had to buy milk from all the farmers in the area to meet the high demand. In a court ruling in 1938, only the products of the Trappist order of Entrammes were authorized to bear the name Port-du Salut because, due to its success, several cheese makers began using the name.
The cheese is still made according to an authentic recipe and is recognizable by its orange rind, and the texture is soft and creamy with a full, slightly spicy flavor.
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