In an abbey in Notre Dame around the year 1830, a group of Trappist monks invented this tangy cheese. It became commercial in 1873 and their ancient methods of production are still followed today in abbeys and monasteries across France. Made from cow’s milk, Port Salut has a soft consistency and only a hint of aroma.
| Size | 2.2kg |
|---|---|
| Temperature | Chilled |
| Origin | France |
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