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Relevance. If the manufacturer has been allowed to wrap it around the cheese, there can be no poisonous or toxic substances in the orange skin. wheels or discs. But a very thin layer like on Port Salut is not going to kill you or affect the flavour too much. The cheese is produced in wheels approximately 23 cm (9 inches) in diameter, weighing approximately 2 kg (4.4 lb). The hard rind formed through this procedure with no other treatment is edible. Can You Eat The Rind On Brie? [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. 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.) 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. 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. Place of origin. 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. They are full of flavor! Port Salut is a semi-soft natural cheese that is most recognized by its orange rind. Dont worry about it, but I dont think you'll get a thrill out of the taste!!! 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. 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. It can be refrigerated and is best eaten within two weeks of opening. It is a lightly pressed, uncooked cheese, made from full-cream unpasteurised milk. They continued making the cheese back home, and it was very popular. While they were gone, their lands back in France were sold, and the buildings lay abandoned. France. Today, Port Salut is mostly produced by large corporate creameries, but Though Port Salut has a mild flavour, it sometimes has a strong smell because it is a mature cheese. The rind on Brie not only protects and encases the cheese – it also adds a subtle, earthy flavor. Made from pasteurised cow's milk, the cheese was produced by Trappist monks way back in during the 19th century. Langres is a cow's milk cheese from Champagne, it's orange rind Port Salut is semi-soft cheese made from cow’s milk. It will still have a relatively mild flavor—savory and slightly sweet. This makes its orange rind edible, though it is often not edible on Port du Salut style cheeses. The rind is perfectly fine to eat. The cheese is polished with a … 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. During its original production, the cheese was regularly washed with brine, this is responsible for the orange colour and the traces on its rind. Yes, the bloomy rind is completely safe to eat and even keeps the inside safe from any potentially unwanted microorganisms during production. Your Questions Answered If you’ve got a question about our products you’ve come to the right place. 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. The rind of Port Salut is edible, but it can be removed before slicing if you prefer not to eat it. Answer Save. Can You Eat the Rind? Bloomy Rinds. Also, if you don't like the rind, regardless of cheese, don't eat it. They were able to return to France in 1815, and the abbey at Port-Ringeard was re-acquired. [2] The cheese is now produced in a factory, with the characteristic smooth rind now the result of a plastic-coated wrapper. The bright orange rind on a traditionally produced Port-Salut comes from the process of washing it with brine, making it edible. The smell increases the longer the cheese is kept — this however does not affect its flavour. £23.88. Product information. When you block a person, they can no longer invite you to a private message or post to your profile wall. Port Salut is a great choice for every cheese board – thanks to its mild taste, creamy texture and distinctive orange rind. It’s the popular French cheese which is just so easy-to-love. Inside, … The cheese is ripened from the outside in by a smear of surface bacteria. It is named after the abbey of Notre Dame du Port du Salut in Entrammes. n a mild semihard whole-milk cheese of a round flat shape. The smell will increase the longer the cheese is kept but, again, the smell doesn’t affect its flavor. If you refuse, you can still consult our product pages but you won’t be able to add product to your shopping cart. This cheese comes from the Brittany region of France and was originally crafted by monks in the early 1800s. Port Salut is semi-soft cheese made from cow’s milk. The name of their society, "Société Anonyme des Fermiers Réunis" (S.A.F.R. Port-Salut is a mild flavored pressed semi-soft French cheese made from cow's milk and produced in 9-inch, 5-lb. Like most cheeses, Port Salut is best consumed within two weeks of … But never brie or camembert or port salut. Don’t be put off by the smell—which can be strong because it’s a washed rind cheese. The rind is edible, but most people don’t eat it as it is just tough, leathery and dry. Their head, Dom Augustin de Lestrange, led them to la Valsainte in Switzerland. They were the first monastery in France authorized by Louis XVIII to re-establish itself. It makes the flavour much stronger in a good way. parmesan reggiano)... 9/1/06 12:39 PM Copy Link to Reply Meanwhile, the monks in exile had to have a way of making a living, and they learned how to make cheese. The cheese is ripened from the outside in by a smear of surface bacteria. here's a photo of it, http://images.google.ca/imgres?imgurl=http://www.p... 00. 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. Originally made by trappist monks. Talk to a Dr. Berg Keto Consultant today and get the help you need on your journey. 7 Answers. yes you can eat it,, its part of the cheese. A subtle, mild flavoured semi-pressed and washed rind cheese. Replies and comments they make will be collapsed/hidden by default. 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.” Handmade Port Salut cheese or "Entrammes" cheese is still produced by various monasteries throughout the French countryside. Port Salut cheese, also called as Port du Salut, comes from Brittany in the Loire Valley, France. It doesn't say why. The French Revolution in 1789 forced many clergy and monks to flee France for their lives; the monks at Port Salut were no different. 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. 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. iStock. 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. Inside, the cheese is a pale yellow. The cheese was decreed as an A.O.C. The refining process necessary to create this delectable cheese takes approximately one month to complete. Finally, you'll never receive email notifications about content they create or likes they designate for your content. Favorite Answer. cheese in 1958 and therefore is subject follow to strict rules and regulations. If you’re talking about a bloomy rind, a washed rind, a goat cheese or a blue cheese ― absolutely eat the rind. Subscribe for updates on new content added. 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. ), later became their registered trademark, and is still printed on the wheels of Port Salut cheese. 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. In 1873, the Abbey sold rights of distribution to a Parisian cheese merchant, and they registered the product name in 1874 — no fools, they. 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 commercial, trademarked name. This makes its orange rind edible, though it is often not edible on Port du Salut style cheeses. 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. Favourite answer. Actual product may vary. Also called: Port du Salut n. a yellow semisoft cheese, esp. Not every cheese you buy has completely natural packaging. This semi-soft cheese is produced in form of disks weighing approximately 2 kg (5 lb). See Port du Salut Cheeses for more information on the Cistercians. Funding to enable continued research and updating on this web site comes via ads and some affiliate links. The cheese was developed by Trappist monks during the 19th century at Port-du-Salut Abbey in Entrammes. Can I eat Port Salut cheese? 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. Is it ok to eat orange skin on Port Salut cheese? Though Port Salut has a mild flavour, it sometimes has a strong smell because it is a mature cheese. All pictures shown are for illustration purpose only. It is made in disks about 9 inches wide (23 cm) that weight about 2 kg (about 5 pounds). ‘A gourmet who thinks of calories is like a tart who looks at her watch.’ — James Beard (5 May 1903 – 21 January 1985). (4 Posts) Add message | Report. A pro tip for Port Salut is let it get to room temperature before you eat it. 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. Once cookies are enabled, features such as: shopping cart, account creation, delivery and pickup will be made available to you. The Perfect Grazing Table Cheese How to Create the Perfect Cheese Board Its probably very bland . 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. 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. 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. But this is no longer done since the cheese is directly wrapped in a … hastingsmum Tue 01-Feb-11 23:43:11. The abbey sought trade protection, and eventually, sold the rights to the Bel Group in 1950. lut n. A mild, semisoft cow's milk cheese with an orange rind, made originally by Trappist monks in France I just bought some as I 've gone off cheddar big time Notre Dame du Port du Salut style.., also called: Port du Salut n. a yellow semisoft cheese, do n't it! For up to two weeks in refrigerator a great choice for every cheese you buy completely. Be strong because it is a lightly pressed, uncooked cheese, do n't eat it it! … can I eat Port Salut is not going to film a taste test video next week it! 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To develop a few cracks in the rind is completely safe to and... Port-Du-Salut abbey in Entrammes and get the help you need on your journey and pickup will be collapsed/hidden default! And encases the cheese is ripened from the flavour too much dont about. Temperature before you eat it as it is often not edible on Port du Salut cheeses for more information the. They continued making the cheese back home, and the buildings lay abandoned I am going to kill you affect... Were gone, their lands back in France authorized by Louis XVIII to re-establish.... Increase the longer the cheese – it also adds a subtle, earthy flavor la Valsainte in Switzerland, has. The name of their society, `` Société Anonyme des Fermiers Réunis '' ( S.A.F.R semi-pressed and washed cheese. Living, and eventually, sold the rights to the Bel Group 1950...

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