Also called Port du Salut, this rich, savory cheese was originally made by Trappist monks in Entrammes, France. Lactic bacteria is used in production, which gives the cheese a acidity to complement its mild taste. It is shaped in thick wheels with a dense, pale yellow interior and an edible, bright orange rind. The Danish version is known as Esrom. Ours is made by S.A.F.R., one of the best and most authentic Port du Saluts. This supple cheese is popular for breakfast and snacking, especially with fruit, and goes well with rye bread.
|Rind: Edible orange rind|
|Recommended wines: Light red wines, dry white wines, Burgundy, American Pinot Noir, or Chardonnay|
|Consistency: Supple, smooth|
|Taste: Tangy and mild, slightly acid.|
|Prime Season: Year-round|
|Brand name: S.A.F.R.|