Port Salut
Varieties
Fine Port Saluts are now also made in Belgium, Norway, Denmark, Sweden, and elsewhere.
French Port Salut
Varietal names of Port Salut cheeses in France include Echourgnac, Tamie, Pave d’Auge, Nantais, Reblochon, Tomme de Savoie, Trappiste de Belval, Saint-Paulin, and Pont l’ Évêque (reported to be one of the great cheeses of Normandy).
German and Austrian Port Salut
Look for Steinbuscher, from Germany, and Mondseer, from Austria.
Belgian and Dutch Port Salut
Varieties from this region include Loo Veritable and Brigand, from Belgium, and Kernhem, from Holland.
Danish Esrom
Another semisoft Port Salut variety, this is a flavorful, pale-yellow cheese made from part-skim cows’ milk. Its orange rind is created as the cheese is polished with brine, which also contributes to its rich flavor.
Scandinavian Port Salut
Scandinavian varieties include Ridder, from Norway, which is also known as Riddar in Sweden.
Preparation, Uses, & Tips
Storing
Like other semisoft cheeses, Port Salut can be kept for at least two weeks when refrigerated.
Nutrition Highlights
Port Salut cheese, 1 oz. (28g)
- Calories: 100
- Protein: 6.7g
- Carbohydrate: 0.16g
- Total Fat: 8g
- Fiber: 0.0g
*Good Source of: Calcium (184mg)
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