Port Salut is a semi-soft natural cheese that is most recognised by its orange rind. Don’t be put off by the smell - which can be strong because it’s a washed rind cheese. It will still have a relatively mild flavour - savoury and slightly sweet.
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Typically aged for at least three weeks, it pairs well with Alsace wines like Gewürztraminer and Riesling, and complements dark breads and fruits. Munster Ermitage is a reflection of the rich...