1 decade ago. ), later became their registered trademark, and is still printed on the wheels of Port Salut cheese. But this is no longer done since the cheese is directly wrapped in a … Can You Eat the Rind? Also called: Port du Salut n. a yellow semisoft cheese, esp. Port Salut is a softish hard cheese and pasteurised so shouldn't be risk of listeria. The cheese is produced in wheels approximately 23 cm (9 inches) in diameter, weighing approximately 2 kg (4.4 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. Favourite answer. Bloomy Rinds. Source(s): Common sense. Can You Eat The Rind On Brie? France.  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. Today, Port Salut is mostly produced by large corporate creameries, but Port Salut is semi-soft cheese made from cow’s milk. n a mild semihard whole-milk cheese of a round flat shape. 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. 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. The abbey sought trade protection, and eventually, sold the rights to the Bel Group in 1950. 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. iStock. 7 Answers. The rind of Port Salut is edible, but it can be removed before slicing if you prefer not to eat it. You have to trim Parmesan and gruyere etc but I can't imagine why you'd cut the rind of brie or similar. Their head, Dom Augustin de Lestrange, led them to la Valsainte in Switzerland. Its probably very bland . hastingsmum Tue 01-Feb-11 23:43:11. Nutrition FactsPer 1 oz (30 g)AmountCalories100Carbohydrate.16 gProtein7 gCalcium184 mg. Store for up to two weeks in refrigerator. 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. I just bought some as I've gone off cheddar big time. They continued making the cheese back home, and it was very popular. The smell increases the longer the cheese is kept — this however does not affect its flavour. ivywalls. It doesn't say why. lut n. A mild, semisoft cow's milk cheese with an orange rind, made originally by Trappist monks in France It will still have a relatively mild flavor—savory and slightly sweet. While they were gone, their lands back in France were sold, and the buildings lay abandoned. 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. But never brie or camembert or port salut. It is a lightly pressed, uncooked cheese, made from full-cream unpasteurised milk. They were able to return to France in 1815, and the abbey at Port-Ringeard was re-acquired.  The rind is edible, but is made of wax and detracts from the flavour of the cheese. The cheese is ripened from the outside in by a smear of surface bacteria. The cheese is produced in wheels approximately 23 cm (9 inches) in diameter, weighing approximately 2 kg (4.4 lb). Replies and comments they make will be collapsed/hidden by default. wheels or discs. Port Salut is a commercial, trademarked name. This semi-soft cheese is produced in form of disks weighing approximately 2 kg (5 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. The French Revolution in 1789 forced many clergy and monks to flee France for their lives; the monks at Port Salut were no different. 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. The hard rind formed through this procedure with no other treatment is edible. Inside, … 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. 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. Port Salut is semi-soft cheese made from cow’s milk. Port-Salut synonyms, Port-Salut pronunciation, Port-Salut translation, English dictionary definition of Port-Salut. Subscribe for updates on new content added. (4 Posts) Add message | Report. Meanwhile, the monks in exile had to have a way of making a living, and they learned how to make cheese. 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). This makes its orange rind edible, though it is often not edible on Port du Salut style cheeses. This cheese comes from the Brittany region of France and was originally crafted by monks in the early 1800s. In 1873, the Abbey sold rights of distribution to a Parisian cheese merchant, and they registered the product name in 1874 — no fools, they. Can I eat Port Salut cheese? Favorite Answer. Port Salut . 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. 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.
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