The origin of Port Salut (also known as Saint Paulin) is closely linked to the French Revolution of 1789. Fleeing from the persecutions of the "Terror", a congregation of Trappist Monks set themselves up abroad and, in order to survive, learned how to make cheese. When they returned to France in 1815, they built a new abbey and continued to make their cheese. Port Salut is a semi-soft natural cheese that is easily recognized by its orange rind. Unlike many other French cheeses, it is rather mild and sweet in flavor. Smooth and velvety with a lightly acidic taste, Port Salut has universal appeal.
Nutritional Facts:
Serving Size: 1, Servings: 48, Calories: 100, Calories from Fat: 90, Total Fat: 10, Saturated Fat: 5, Trans Fat: 0, Cholesterol: 25, Sodium: 150, Total Carbohydrates: 0, Dietary Fiber: 0, Sugars: 0, Protein: 7, Vitamin A: 0.02, Vitamin C: 0, Calcium: 0.25, Iron: 0,
- Made from pasteurized cow's milk.
- Photo depicts whole 5 lb. form of cheese.
- We cut and wrap this item by hand.
Nutritional Facts:
Serving Size: 1, Servings: 48, Calories: 100, Calories from Fat: 90, Total Fat: 10, Saturated Fat: 5, Trans Fat: 0, Cholesterol: 25, Sodium: 150, Total Carbohydrates: 0, Dietary Fiber: 0, Sugars: 0, Protein: 7, Vitamin A: 0.02, Vitamin C: 0, Calcium: 0.25, Iron: 0,
