Langres is a cow's milk cheese from Champagne, it's orange rind Port Salut cheese, also called as Port du Salut, comes from Brittany in the Loire Valley, France. The rind of Port Salut is edible, but it can be removed before slicing if you prefer not to eat it. Relevance. But many of the more widely available factory-produced versions skip that step, wrapping the cheese in cloth or a thin layer of inedible wax to protect it during distribution. The cheese was decreed as an A.O.C. When you block a person, they can no longer invite you to a private message or post to your profile wall. Bloomy Rinds. If you mean a cheese like Port Salut, however, that has a very thin layer of orange rind — this is made of wax but is still edible — I assume because it’s so thin. Can I eat Port Salut cheese? The rind on Brie not only protects and encases the cheese – it also adds a subtle, earthy flavor. The bright orange rind on a traditionally produced Port-Salut comes from the process of washing it with brine, making it edible. A subtle, mild flavoured semi-pressed and washed rind cheese. While they were gone, their lands back in France were sold, and the buildings lay abandoned. Handmade Port Salut cheese or "Entrammes" cheese is still produced by various monasteries throughout the French countryside. iStock. Originally made by trappist monks. Also, if you don't like the rind, regardless of cheese, don't eat it. But never brie or camembert or port salut. In 1959, the Abbey got out of the business all together, selling all rights to a dairy company called the “Société Anonyme des Fermiers Réunis” (SAFR), part of the BEL group. Favorite Answer. Learn how and when to remove this template message, "Port Du Salut – Definition of Port du Salut by Merriam-Webster", "Foodista – Recipes, Cooking Tips, and Food News – Port Salut Cheese", https://en.wikipedia.org/w/index.php?title=Port_Salut&oldid=959784511, Articles needing additional references from June 2016, All articles needing additional references, Creative Commons Attribution-ShareAlike License, This page was last edited on 30 May 2020, at 16:21. I am going to film a taste test video next week as it is starting to develop a few cracks in the rind. yes you can eat it,, its part of the cheese. Port Salut is a commercial, trademarked name. During its original production, the cheese was regularly washed with brine, this is responsible for the orange colour and the traces on its rind. cheese in 1958 and therefore is subject follow to strict rules and regulations. Port Salut is a great choice for every cheese board – thanks to its mild taste, creamy texture and distinctive orange rind. ), later became their registered trademark, and is still printed on the wheels of Port Salut cheese. Don’t be put off by the smell—which can be strong because it’s a washed rind cheese. You have to trim Parmesan and gruyere etc but I can't imagine why you'd cut the rind of brie or similar. The Perfect Grazing Table Cheese How to Create the Perfect Cheese Board [1] The monks, many of whom had left France during the French revolution of 1789, learned cheese-making skills to support themselves abroad, and brought those skills back upon their return after the Bourbon Restoration. Inside, the cheese is a pale yellow. £23.88. If you refuse, you can still consult our product pages but you won’t be able to add product to your shopping cart. Your Questions Answered If you’ve got a question about our products you’ve come to the right place. This makes its orange rind edible, though it is often not edible on Port du Salut style cheeses. If the manufacturer has been allowed to wrap it around the cheese, there can be no poisonous or toxic substances in the orange skin. Finally, you'll never receive email notifications about content they create or likes they designate for your content. In 1873, the Abbey sold rights of distribution to a Parisian cheese merchant, and they registered the product name in 1874 — no fools, they. This makes its orange rind edible, though it is often not edible on Port du Salut style cheeses. Dont worry about it, but I dont think you'll get a thrill out of the taste!!! Port Salut . Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France, with a distinctive orange rind and a mild flavour. Once cookies are enabled, features such as: shopping cart, account creation, delivery and pickup will be made available to you. For me, I eat the brie rind if were talking about a really nice St. Andre or Morbier (i.e.-a cheese for which eating the rind is intended and integral.) It is a lightly pressed, uncooked cheese, made from full-cream unpasteurised milk. Attractive to look at and scrumptious to eat, Port Salut® is a mild, smooth, classic French cheese, recognisable for its vibrant orange rind, mouth watering flavour and soft, creamy texture Port Salut® was developed over 200 years ago by French monks, and has since been a favourite with old and young connoisseurs alike, heroed at celebrations and gatherings. It used to be brushed with brine while aging, which made it a Washed-Rind cheese, but this no longer happens, because the cheese is wrapped in plastic before aging. Actual product may vary. It will still have a relatively mild flavor—savory and slightly sweet. The cheese is ripened from the outside in by a smear of surface bacteria. Meanwhile, the monks in exile had to have a way of making a living, and they learned how to make cheese. It is named after the abbey of Notre Dame du Port du Salut in Entrammes. All pictures shown are for illustration purpose only. It used to be brushed with brine while aging, which made it a Washed-Rind cheese, but this no longer happens, because the cheese is wrapped in plastic before aging. This semi-soft cheese is produced in form of disks weighing approximately 2 kg (5 lb). I made Port Salut about 5 weeks ago, so here is an update on its progress. Not every cheese you buy has completely natural packaging. The refining process necessary to create this delectable cheese takes approximately one month to complete. But if you’re talking about something like a wax-wrapped gouda or a cloth-bound cheddar, both rinds are food-safe ― so they CAN be eaten, but they aren’t necessarily enjoyable.” If it's wax or plastic, as has been said, yes. If you’re talking about a bloomy rind, a washed rind, a goat cheese or a blue cheese ― absolutely eat the rind. Is it ok to eat orange skin on Port Salut cheese? [3] The rind is edible, but is made of wax and detracts from the flavour of the cheese. Nutrition FactsPer 1 oz (30 g)AmountCalories100Carbohydrate.16 gProtein7 gCalcium184 mg. Store for up to two weeks in refrigerator. Here are some of our most frequently asked questions but, if you can’t find the answer you’re looking for, you’ll find our contact details at the bottom of this page.Please feel free to get in touch by phone, email or Facebook – the Port Salut team will be happy to help you. Since then, the cheese is not made by the monks at the Abbey, but rather in a factory, and not at Entrammes, but rather far to the east, in the Lorraine region on the border with Germany, making its association with the monastery now merely a historical one. Can You Eat The Rind On Brie? here's a photo of it, http://images.google.ca/imgres?imgurl=http://www.p... 00. Port Salut is semi-soft cheese made from cow’s milk. See Port du Salut Cheeses for more information on the Cistercians. lut n. A mild, semisoft cow's milk cheese with an orange rind, made originally by Trappist monks in France They were the first monastery in France authorized by Louis XVIII to re-establish itself. France. parmesan reggiano)... 9/1/06 12:39 PM Copy Link to Reply They are full of flavor! The cheese is produced in wheels approximately 23 cm (9 inches) in diameter, weighing approximately 2 kg (4.4 lb). Also called: Port du Salut n. a yellow semisoft cheese, esp. wheels or discs. Funding to enable continued research and updating on this web site comes via ads and some affiliate links. The smell increases the longer the cheese is kept — this however does not affect its flavour. The rind can tell you the story of how the cheese was made and a great deal about the flavor profile before you even bite into it. Inside, … Port Salut . This cheese comes from the Brittany region of France and was originally crafted by monks in the early 1800s. Their head, Dom Augustin de Lestrange, led them to la Valsainte in Switzerland. Though Port Salut has a mild flavour, it sometimes has a strong smell because it is a mature cheese. It makes the flavour much stronger in a good way. Though Port Salut has a mild flavour, it sometimes has a strong smell because it is a mature cheese. But this is no longer done since the cheese is directly wrapped in a … Source(s): Common sense. Yes, the bloomy rind is completely safe to eat and even keeps the inside safe from any potentially unwanted microorganisms during production. Port Salut is a softish hard cheese and pasteurised so shouldn't be risk of listeria. Port Salut is a semi-soft natural cheese that is most recognized by its orange rind. Can You Eat the Rind? 7 Answers. The abbey sought trade protection, and eventually, sold the rights to the Bel Group in 1950. Then had a quick google and most sites don't mention it but one site says not to eat cheeses covered in wax for preservation. Place of origin. Reblochon AOC is a semi-soft, washed-rind and smear-ripened mountain cheese that originated at the heart of the massif des Aravis, in the Thônes region of Haute-Savoie in France. Made from pasteurised cow's milk, the cheese was produced by Trappist monks way back in during the 19th century. The French Revolution in 1789 forced many clergy and monks to flee France for their lives; the monks at Port Salut were no different. Goat cheeses, fresh or aged (such as the bi-caillou above) – the rind is integral and lovingly cared for - it should be eaten, even (or I would be tempted to say ‘especially’) if it has started to grow interesting blue moulds. Its probably very bland . The cheese was developed by Trappist monks during the 19th century at Port-du-Salut Abbey in Entrammes. But a very thin layer like on Port Salut is not going to kill you or affect the flavour too much. Dunno the official answer, but I eat the rind on almost everything except if it's dusty (farmhouse cheddar) or will break a tooth (e.g. But the typical French Port Salut has his own distinguishing feature: its edible, bright orange rind. Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France, with a distinctive orange rind and a mild flavour. The rind is edible, but most people don’t eat it as it is just tough, leathery and dry. Like most cheeses, Port Salut is best consumed within two weeks of … n a mild semihard whole-milk cheese of a round flat shape. The cheese is polished with a … It’s the popular French cheese which is just so easy-to-love. It can be refrigerated and is best eaten within two weeks of opening. Today, Port Salut is mostly produced by large corporate creameries, but Product information. Subscribe for updates on new content added. The cheese is ripened from the outside in by a smear of surface bacteria. One caveat is that pregnant women, the elderly and people with weak immune systems should not eat the rind due to the small chance that Listeria, a harmful bacterium, can also be present. The hard rind formed through this procedure with no other treatment is edible. ivywalls. Favourite answer. The rind is perfectly fine to eat. I just bought some as I've gone off cheddar big time. The cheese is produced in wheels approximately 23 cm (9 inches) in diameter, weighing approximately 2 kg (4.4 lb). They were able to return to France in 1815, and the abbey at Port-Ringeard was re-acquired. Replies and comments they make will be collapsed/hidden by default. Port-Salut is a mild flavored pressed semi-soft French cheese made from cow's milk and produced in 9-inch, 5-lb. The rinds are painted with a food colouring to imitate the typical colour of Port du Salut cheeses — there is no real surface ripening happening that would colour the rind naturally. ‘A gourmet who thinks of calories is like a tart who looks at her watch.’ — James Beard (5 May 1903 – 21 January 1985). They continued making the cheese back home, and it was very popular. The cheese is produced in wheels approximately 23 cm (9 inches) in diameter, weighing approximately 2 kg (4.4 lb). The cheese originated with Cistercian monks at Notre Dame du Port-du-Salut Abbey at Port-Ringeard, Entrammes (between Laval and Angers), on the Mayenne river in the département of Mayenne in Pays de la Loire, France. In 1873, the head of the abbey came to an agreement with a Parisian cheese-seller granting exclusive rights of distribution, and purchases of the cheese soon began to increase. (4 Posts) Add message | Report. hastingsmum Tue 01-Feb-11 23:43:11. I'm sure there are other cheeses which have a red rind on — I would say, if it's more than .5mm thick and is waxy, discard it — it'll probably peel off anyway. The smell will increase the longer the cheese is kept but, again, the smell doesn’t affect its flavor. Port Salut is semi-soft cheese made from cow’s milk. It is made in disks about 9 inches wide (23 cm) that weight about 2 kg (about 5 pounds). [2] The cheese is now produced in a factory, with the characteristic smooth rind now the result of a plastic-coated wrapper. You’re surely familiar with another common washed rind cheese–muenster (a favorite of punsters), but when it comes to eating, I reach for a creamy wedge of Port Salut. A pro tip for Port Salut is let it get to room temperature before you eat it. The name of their society, "Société Anonyme des Fermiers Réunis" (S.A.F.R. It doesn't say why. Talk to a Dr. Berg Keto Consultant today and get the help you need on your journey. If it's a supermarket brie, I usually don't bother, as no one in the production of the cheese has given any thought to the rind, so why should I? Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France, with a distinctive orange rind and a mild flavour. Answer Save. Port-Salut synonyms, Port-Salut pronunciation, Port-Salut translation, English dictionary definition of Port-Salut. 1 decade ago.
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