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Fine Port Saluts are now also made in Belgium, Norway, Denmark, Sweden, and elsewhere.
Varietal names of Port Salut cheeses in France include Echourgnac, Tamie, Pave d’Auge, Nantais, Reblochon, Tomme de Savoie, Trappiste de Belval, Saint-Paulin, and Pont l’ Évêque (reported to be one of the great cheeses of Normandy).
Look for Steinbuscher, from Germany, and Mondseer, from Austria.
Varieties from this region include Loo Veritable and Brigand, from Belgium, and Kernhem, from Holland.
Another semisoft Port Salut variety, this is a flavorful, pale-yellow cheese made from part-skim cows’ milk. Its orange rind is created as the cheese is polished with brine, which also contributes to its rich flavor.
Scandinavian varieties include Ridder, from Norway, which is also known as Riddar in Sweden.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.