Port Salut

A Blip in haste today as I am busy with my day job, Archaeology Travel, but just so that I get my Blipfoto and cheese registered for today ;-)

One of my favourites, Port Salut: a medium soft cheese with a mild flavour and a distinctive orange, waxy skin.

The cheese was originally created by Trappist monks during the 19th century at the abbey of Notre Dame du Port du Salut in Entrammes, in the Pays de La Loire region of France. Most of the production these days is industrial.

I enjoy Port Salut cut into strips on a mixed green salad.