Port Salut
Port Salut has the much esteemed accolade of being my personal favourite cheese that is available off a supermarket shelf.
It was originally devised by monks in the Port-du-Salut Abbey, but they sold the rights and the cheese is now produced by the same company that produces Babybel and Boursin. Despite this, the unique flavour and texture is extremely satisfying.
The cheese can have a strong scent, but the flavour itself is relatively mild. The taste is light and clean, unlike other earthier cheeses and the texture is creamy and elastic. The flavour and texture of the cheese often varies throughout the wedge, with the area towards the centre of the wheel being softer and more flavourful, whereas the area towards the outside of the wheel is harder and drier. I therefore recommend cutting this cheese radially, especially as you approach the outer rim.
The rind of the cheese is in fact edible, even though it seems at first glance not to be so. It is often recommended to remove the rind anyway prior to consumption for reasons purely relating to taste and texture, but I must admit that I do not do this.
This cheese works extremely well with various accoutrements. I would first recommend trying it with a relatively plain cracker such as a Jacobs, so that you can fully appreciate the flavour. It also pairs well with stronger tasting crackers such as Carr’s Cheese Melts or Ritz Crackers, as well as stronger ingredients such as salami, chorizo or a red wine. The light flavour of the cheese also pairs well with fruit such as apples or grapes.
I rate this cheese 9/10 – if you’re in a supermarket looking for a pre-wrapped cheese, you will find nothing better. When I first introduced this cheese at a cheese night it was an instant hit, and it is still much beloved to this day.
Lover of strong flavours and interesting experiences.
My personal favourite as well 10/10!
Did we resolve the rind question? I seem to recall that, although we ate it for years, the package explicitly tells you not to.
The wrapper on the commercially Produced cheese explicitly states : inedible rind. I checked group-bel.conm website and they too state that the rind is inedible.
I think a port salut bought from a small fromagerie (their own production) is made with the traditional technique of using brine to wash the cheese = edible rind.
A lot of people eat the rind on the commercial cheese – but I wouldn’t 🙃
The internet seems to agree than the rind is edible (although not all that tasty sometimes!)