Port Salut / Saint Paulin Cheese Making Recipe

by New England Cheesemaking Supply CompanyUpdated 36 days ago

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This is a semi-soft cheese with a rich creamy flavor and smooth texture. With a short aging time of 3-6 weeks, there is little time to wait before this cheese is ready to enjoy.

Developed long ago by the Trappist Monks, it goes by the name of 'Port du Salut' meaning 'the Gates of Salvation.' It is also known as 'Saint Paulin' these are both essentially the same cheese.

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aging-time-under-2-months author-Jim-Wallace bacteria linens c21 buttermilk intermediate mm 100 new-england-cheesemaking recipe semi-soft skill-level-intermediate washed rind yield-2-pounds

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Description

This is a semi-soft cheese with a rich creamy flavor and smooth texture. With a short aging time of 3-6 weeks, there is little time to wait before this cheese is ready to enjoy. Developed long ago by the Trappist Monks, it goes by the name of 'Port du Salut' meaning 'the Gates of Salvation.' It is also known as 'Saint Paulin' these are both essentially the same cheese.