Port Salut’s perennial appeal

In the world of cheese, a distinctive appearance can beckon just as temptingly as a mouth-watering aroma or a stretchy, melty “pull” like you’ve been seeing on social media. For lovers of Port Salut cheese, the striking contrast of orange exterior against a creamy yellow interior is reminiscent of the variety’s origins in the early 19th century. Like many cheeses, Port Salut owes its existence to monks — in this case, Trappists who lived in an Entrammes, France, Abbey. After their post French-Revolution exile to Switzerland ended, the monks came back to France — and it turned out, their banishment had an unintended, fortunate side effect. They’d picked up cheesemaking skills and put them to work in pursuit of what would become Port Salut. At first, they kept the cheese to themselves, but with the addition of cellars for storage and maturing, they soon scaled up, and word of Port Salut’s appeal soon spread to Paris and beyond. 

A semi-soft cheese with a luxe texture and a mild flavor that lends it versatility, Port Salut’s pale-yellow exterior is set off by a classic orange rind. Its melting quality makes it a natural for grilled cheese, a fondue combination, and in dishes like mac and cheese, and the dense, creamy texture sets it apart on a charcuterie board. Its subtle flavor pairs well with pinot grigios, merlots, and pale ales. Our award-winning version of Port Salut, Belaire, is made — with a nod to the variety’s history — by expert Wisconsin cheesemakers.