Port Salut is semi-soft cheese made from cow's milk.
Produced in thick disks of about 9 inches in diameter and weighing about 5 pounds, Port Salut keeps well for several weeks, or longer, if securely wrapped. A cheese that is often confused with "Port du Salut," it is produced in Entrammes, in northwest France. The rind of the cheese is slightly moist and colored, with regular traces of the plastic-covered cloth used in production. Affinage (refining) takes one month as the cheese is polished with brine, which also contributes to its rich flavor. The result is an exquisite cheese with an orange rind and pale-yellow interior. A cheese that pairs beautifully with Chinon and Bourgueil wines, it's also a perfect partner for fruit and makes any cheese board more lusciously tempting.
This makes its orange rind edible. Inside, the cheese is a pale yellow.
It is made in disks about 9 inches wide (23 cm) that weight about 2 kg (about 5 pounds)