Port Salut, the famous cheese with a mild taste, was born in the Abbey of Port Salut, France, in 1816 by the Trappist monks living there. This semi-soft cheese is made out of pasteurized cow's milk and pairs great with steamed asparagus or broccoli, a salad of baby greens, or just enjoyed on its own!

51% Moisture; 27% MF

Ingredients: pasteurized milk, milk protein concentrate, salt (1.6%), bacterial culture, microbial enzyme, 

Size of unit: 150g

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