Port du Salut

Early in the nineteenth century, a community of Trappist monks returning from exile installed themselves in the ancient monastery of Notre Dame du Port Salut, at Entrammes on the banks of the Mayenne in France, and began to produce for their own consumption a lightly cooked, moulded cheese with a firm crust, that has since become famous. Port Salut keeps well and has an agreeable flavour. Available all year round.