Port Salut - The same traditional recipe since 1816

Port Salut was created in 1816 by Trappist monks at the Abbaye du Port du Salut in Entrammes in the Loire Valley.

By 1873 it had reached the Parisian market and the weekly delivery was so eagerly awaited that a flag was raised announcing “The Cheeses have arrived!”

Up until 2005, Port Salut was produced in the original grounds of the Abbaye. Although the production facility has now moved, it continues to be made by master craftsmen with the same care and attention that has always been a vital ingredient in creating this high quality, much loved French cheese.