Port SalutIn an abbey in Notre Dame around the year 1830, a group of Trappist monks invented this tangy cheese. It became commercial in 1873 and their ancient methods of production are still followed today in abbeys and monasteries across France. Made from cow's milk, Port Salut has a soft consistency and only a hint of aroma.
Ingredients: Pasteurized cultured milk, milk protein concentrate, salt, enzymes, Annato.
Usually ships within 1 business days.
Product is perishable and must ship via Overnight service.
Product Questions And Answers
Q: Is this cheese pasteurized?
A: Yes, the Port Salut cheese is pasteurized.
This product is priced by the lb. shipped, and you will be charged based on the actual weight of the item shipped, by the price per lb for the product. The total price your shopping cart shows is an estimated charge. You will not be charged until the product ships, based on the weight that is shipped. The chart below shows estimated weight ranges and actual prices per lb. for this item.
||ITEM WEIGHT RANGE
||PRICE PER LB
||8 oz cut portion
||0.45 lbs. - 0.55 lbs.
||1 lb cut portion
||0.80 lbs. - 1.20 lbs.
||5 lb wheel
||4.50 lbs. - 5.50 lbs.
||2 x 5 lb wheel
||9.00 lbs. - 11.00 lbs.