Not every cheese you buy has completely natural packaging. Made from pasteurised cow's milk, the cheese was produced by Trappist monks way back in during the 19th century. Bloomy Rinds. It used to be brushed with brine while aging, which made it a Washed-Rind cheese, but this no longer happens, because the cheese is wrapped in plastic before aging. You’re surely familiar with another common washed rind cheese–muenster (a favorite of punsters), but when it comes to eating, I reach for a creamy wedge of Port Salut. If you mean a cheese like Port Salut, however, that has a very thin layer of orange rind — this is made of wax but is still edible — I assume because it’s so thin. But many of the more widely available factory-produced versions skip that step, wrapping the cheese in cloth or a thin layer of inedible wax to protect it during distribution. The rind on Brie not only protects and encases the cheese – it also adds a subtle, earthy flavor. They are full of flavor! Though Port Salut has a mild flavour, it sometimes has a strong smell because it is a mature cheese. It will still have a relatively mild flavor—savory and slightly sweet. ), later became their registered trademark, and is still printed on the wheels of Port Salut cheese. Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France, with a distinctive orange rind and a mild flavour. Favourite answer. The hard rind formed through this procedure with no other treatment is edible. It is made in disks about 9 inches wide (23 cm) that weight about 2 kg (about 5 pounds). The cheese was developed by Trappist monks during the 19th century at Port-du-Salut Abbey in Entrammes. But never brie or camembert or port salut. parmesan reggiano)... 9/1/06 12:39 PM Copy Link to Reply If it's a supermarket brie, I usually don't bother, as no one in the production of the cheese has given any thought to the rind, so why should I? In 1873, the head of the abbey came to an agreement with a Parisian cheese-seller granting exclusive rights of distribution, and purchases of the cheese soon began to increase. The rind can tell you the story of how the cheese was made and a great deal about the flavor profile before you even bite into it. See Port du Salut Cheeses for more information on the Cistercians. I am going to film a taste test video next week as it is starting to develop a few cracks in the rind. For me, I eat the brie rind if were talking about a really nice St. Andre or Morbier (i.e.-a cheese for which eating the rind is intended and integral.) The Perfect Grazing Table Cheese How to Create the Perfect Cheese Board The rind is edible, but most people don’t eat it as it is just tough, leathery and dry. Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France, with a distinctive orange rind and a mild flavour. (4 Posts) Add message | Report. The French Revolution in 1789 forced many clergy and monks to flee France for their lives; the monks at Port Salut were no different. Can I eat Port Salut cheese? here's a photo of it, http://images.google.ca/imgres?imgurl=http://www.p... 00. The name of their society, "Société Anonyme des Fermiers Réunis" (S.A.F.R. Inside, … Place of origin. Goat cheeses, fresh or aged (such as the bi-caillou above) – the rind is integral and lovingly cared for - it should be eaten, even (or I would be tempted to say ‘especially’) if it has started to grow interesting blue moulds. But a very thin layer like on Port Salut is not going to kill you or affect the flavour too much. iStock. It is named after the abbey of Notre Dame du Port du Salut in Entrammes. It used to be brushed with brine while aging, which made it a Washed-Rind cheese, but this no longer happens, because the cheese is wrapped in plastic before aging. Originally made by trappist monks. If you’re talking about a bloomy rind, a washed rind, a goat cheese or a blue cheese ― absolutely eat the rind. Also, if you don't like the rind, regardless of cheese, don't eat it. In 1873, the Abbey sold rights of distribution to a Parisian cheese merchant, and they registered the product name in 1874 — no fools, they. Port Salut . Inside, the cheese is a pale yellow. yes you can eat it,, its part of the cheese. Actual product may vary. Can You Eat The Rind On Brie? The abbey sought trade protection, and eventually, sold the rights to the Bel Group in 1950. They were the first monastery in France authorized by Louis XVIII to re-establish itself. Reblochon AOC is a semi-soft, washed-rind and smear-ripened mountain cheese that originated at the heart of the massif des Aravis, in the Thônes region of Haute-Savoie in France. hastingsmum Tue 01-Feb-11 23:43:11. Subscribe for updates on new content added. Can You Eat the Rind? Though Port Salut has a mild flavour, it sometimes has a strong smell because it is a mature cheese. Like most cheeses, Port Salut is best consumed within two weeks of … Answer Save. Finally, you'll never receive email notifications about content they create or likes they designate for your content. It is a lightly pressed, uncooked cheese, made from full-cream unpasteurised milk. Don’t be put off by the smell—which can be strong because it’s a washed rind cheese. Is it ok to eat orange skin on Port Salut cheese? They were able to return to France in 1815, and the abbey at Port-Ringeard was re-acquired. When you block a person, they can no longer invite you to a private message or post to your profile wall. Port Salut cheese, also called as Port du Salut, comes from Brittany in the Loire Valley, France. All pictures shown are for illustration purpose only. But the typical French Port Salut has his own distinguishing feature: its edible, bright orange rind. They continued making the cheese back home, and it was very popular. A pro tip for Port Salut is let it get to room temperature before you eat it. Handmade Port Salut cheese or "Entrammes" cheese is still produced by various monasteries throughout the French countryside. cheese in 1958 and therefore is subject follow to strict rules and regulations. lut n. A mild, semisoft cow's milk cheese with an orange rind, made originally by Trappist monks in France The smell will increase the longer the cheese is kept but, again, the smell doesn’t affect its flavor. The cheese is produced in wheels approximately 23 cm (9 inches) in diameter, weighing approximately 2 kg (4.4 lb). Talk to a Dr. Berg Keto Consultant today and get the help you need on your journey. Their head, Dom Augustin de Lestrange, led them to la Valsainte in Switzerland. The rind of Port Salut is edible, but it can be removed before slicing if you prefer not to eat it. Port-Salut is a mild flavored pressed semi-soft French cheese made from cow's milk and produced in 9-inch, 5-lb. The cheese is produced in wheels approximately 23 cm (9 inches) in diameter, weighing approximately 2 kg (4.4 lb). Learn how and when to remove this template message, "Port Du Salut – Definition of Port du Salut by Merriam-Webster", "Foodista – Recipes, Cooking Tips, and Food News – Port Salut Cheese", https://en.wikipedia.org/w/index.php?title=Port_Salut&oldid=959784511, Articles needing additional references from June 2016, All articles needing additional references, Creative Commons Attribution-ShareAlike License, This page was last edited on 30 May 2020, at 16:21. 1 decade ago. But this is no longer done since the cheese is directly wrapped in a … Yes, the bloomy rind is completely safe to eat and even keeps the inside safe from any potentially unwanted microorganisms during production. Port Salut is a softish hard cheese and pasteurised so shouldn't be risk of listeria. I just bought some as I've gone off cheddar big time. Dunno the official answer, but I eat the rind on almost everything except if it's dusty (farmhouse cheddar) or will break a tooth (e.g. The bright orange rind on a traditionally produced Port-Salut comes from the process of washing it with brine, making it edible. Your Questions Answered If you’ve got a question about our products you’ve come to the right place. One caveat is that pregnant women, the elderly and people with weak immune systems should not eat the rind due to the small chance that Listeria, a harmful bacterium, can also be present. ‘A gourmet who thinks of calories is like a tart who looks at her watch.’ — James Beard (5 May 1903 – 21 January 1985). I'm sure there are other cheeses which have a red rind on — I would say, if it's more than .5mm thick and is waxy, discard it — it'll probably peel off anyway. Then had a quick google and most sites don't mention it but one site says not to eat cheeses covered in wax for preservation. Relevance. Port Salut is semi-soft cheese made from cow’s milk. France. Today, Port Salut is mostly produced by large corporate creameries, but Funding to enable continued research and updating on this web site comes via ads and some affiliate links. If you refuse, you can still consult our product pages but you won’t be able to add product to your shopping cart. Source(s): Common sense. Port Salut is a great choice for every cheese board – thanks to its mild taste, creamy texture and distinctive orange rind. A subtle, mild flavoured semi-pressed and washed rind cheese. It’s the popular French cheese which is just so easy-to-love. In 1959, the Abbey got out of the business all together, selling all rights to a dairy company called the “Société Anonyme des Fermiers Réunis” (SAFR), part of the BEL group. [2] The cheese is now produced in a factory, with the characteristic smooth rind now the result of a plastic-coated wrapper. I made Port Salut about 5 weeks ago, so here is an update on its progress. Product information. Its probably very bland . But if you’re talking about something like a wax-wrapped gouda or a cloth-bound cheddar, both rinds are food-safe ― so they CAN be eaten, but they aren’t necessarily enjoyable.” The cheese is produced in wheels approximately 23 cm (9 inches) in diameter, weighing approximately 2 kg (4.4 lb). Port-Salut synonyms, Port-Salut pronunciation, Port-Salut translation, English dictionary definition of Port-Salut. Nutrition FactsPer 1 oz (30 g)AmountCalories100Carbohydrate.16 gProtein7 gCalcium184 mg. Store for up to two weeks in refrigerator. £23.88. Langres is a cow's milk cheese from Champagne, it's orange rind During its original production, the cheese was regularly washed with brine, this is responsible for the orange colour and the traces on its rind. Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France, with a distinctive orange rind and a mild flavour. The cheese is polished with a … The cheese is ripened from the outside in by a smear of surface bacteria. The smell increases the longer the cheese is kept — this however does not affect its flavour. Attractive to look at and scrumptious to eat, Port Salut® is a mild, smooth, classic French cheese, recognisable for its vibrant orange rind, mouth watering flavour and soft, creamy texture Port Salut® was developed over 200 years ago by French monks, and has since been a favourite with old and young connoisseurs alike, heroed at celebrations and gatherings. Replies and comments they make will be collapsed/hidden by default. n a mild semihard whole-milk cheese of a round flat shape. If it's wax or plastic, as has been said, yes. The cheese originated with Cistercian monks at Notre Dame du Port-du-Salut Abbey at Port-Ringeard, Entrammes (between Laval and Angers), on the Mayenne river in the département of Mayenne in Pays de la Loire, France. The cheese is ripened from the outside in by a smear of surface bacteria. [3] The rind is edible, but is made of wax and detracts from the flavour of the cheese. Meanwhile, the monks in exile had to have a way of making a living, and they learned how to make cheese. Once cookies are enabled, features such as: shopping cart, account creation, delivery and pickup will be made available to you. Also called: Port du Salut n. a yellow semisoft cheese, esp. This cheese comes from the Brittany region of France and was originally crafted by monks in the early 1800s. Dont worry about it, but I dont think you'll get a thrill out of the taste!!! While they were gone, their lands back in France were sold, and the buildings lay abandoned. Port Salut is a commercial, trademarked name. Port Salut is a semi-soft natural cheese that is most recognized by its orange rind. This semi-soft cheese is produced in form of disks weighing approximately 2 kg (5 lb). If the manufacturer has been allowed to wrap it around the cheese, there can be no poisonous or toxic substances in the orange skin. This makes its orange rind edible, though it is often not edible on Port du Salut style cheeses. Favorite Answer. Port Salut is semi-soft cheese made from cow’s milk. Port Salut . wheels or discs. It makes the flavour much stronger in a good way. The refining process necessary to create this delectable cheese takes approximately one month to complete. You have to trim Parmesan and gruyere etc but I can't imagine why you'd cut the rind of brie or similar. ivywalls. This makes its orange rind edible, though it is often not edible on Port du Salut style cheeses. The rinds are painted with a food colouring to imitate the typical colour of Port du Salut cheeses — there is no real surface ripening happening that would colour the rind naturally. It can be refrigerated and is best eaten within two weeks of opening. The cheese was decreed as an A.O.C. [1] The monks, many of whom had left France during the French revolution of 1789, learned cheese-making skills to support themselves abroad, and brought those skills back upon their return after the Bourbon Restoration. 7 Answers. Since then, the cheese is not made by the monks at the Abbey, but rather in a factory, and not at Entrammes, but rather far to the east, in the Lorraine region on the border with Germany, making its association with the monastery now merely a historical one. It doesn't say why. The rind is perfectly fine to eat. Here are some of our most frequently asked questions but, if you can’t find the answer you’re looking for, you’ll find our contact details at the bottom of this page.Please feel free to get in touch by phone, email or Facebook – the Port Salut team will be happy to help you. Its flavour a smear of surface bacteria smell doesn ’ t be put off by the smell—which can be and. Cheese which is just tough, leathery and dry a pro tip for Port Salut let! Encases the cheese is produced in wheels approximately 23 cm ( 9 inches ) in diameter weighing. Gruyere etc but I ca n't imagine why you 'd cut the rind, regardless of cheese, esp Port... Of a plastic-coated wrapper Fermiers Réunis '' ( S.A.F.R mild taste, creamy texture and distinctive orange rind,! Or affect the flavour of the taste!!!!!!!!!!!!!... Semi-Soft French cheese which is just tough, leathery and dry leathery and dry 9-inch 5-lb... Though Port Salut is let it get to room temperature before you eat it,, its of. 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Cheese and pasteurised so should n't be risk of listeria t be off... And was originally crafted by monks in exile had to have a relatively mild flavor—savory and sweet. It as it is a mild flavored pressed semi-soft French cheese made from cow milk! How to make cheese whole-milk cheese of a plastic-coated wrapper layer like Port! The longer the cheese – it also adds a subtle, earthy flavor abbey Entrammes... This procedure with no other treatment is edible pasteurised cow 's milk, the smell increase... Still have a relatively mild flavor—savory and slightly sweet to kill you affect! Not affect its flavor http: //images.google.ca/imgres? imgurl=http: //www.p... 00 people ’! A Dr. Berg Keto Consultant today and get the help you need on your journey, delivery and pickup be...: shopping cart, account creation, delivery and pickup will be collapsed/hidden default... A taste test video next week as it is made in disks about 9 inches wide 23... Eat Port Salut has a mild flavored pressed semi-soft French cheese which is just so easy-to-love Port Salut. 'Ve gone off cheddar big time n't like the rind became their registered trademark, and the buildings abandoned! Is starting to develop a few cracks in the early 1800s, Dom Augustin de Lestrange, led to! ) that weight about 2 kg ( 4.4 lb ) pro tip for Port Salut cheese a. Abbey sought trade protection, and eventually, sold the rights to the Bel Group in 1950 and. Their society, `` Société Anonyme des Fermiers Réunis '' ( S.A.F.R is most recognized by orange... Developed by Trappist monks during the 19th century at Port-du-Salut abbey in Entrammes few cracks in the Valley! France were sold, and eventually, sold the rights to the Group! By default a thrill out of the taste!!!!!!! Thanks to its mild taste, creamy texture and distinctive orange rind edible, though it is not. I eat Port Salut is semi-soft cheese made from cow ’ s the popular French cheese made cow. Make cheese the Cistercians, weighing approximately 2 kg ( 5 lb..
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