Port Salut Affine

Port Salut Affine, with crackers

Originally invented by Trappist monks in the 19th Century, Port Salut is made from pasteurised cow’s milk from Brittany.

It has a distinct orange crust with a mild flavour, and comes in discs approximately 9 inches in diameter and weighs around 5 Ibs.

Made in Brittany this cheese sometimes has a strong smell and this is due to the maturity. The smell of the cheese becomes stronger the longer is it left to mature. The smell does not affect the flavour.

Hand made Port Salut cheese or ‘Entrammes’ as it is sometimes known, is still produced in various monasteries throughout France.