Danish Port Salut pairs well with full-flavored foods, such as sardines
and onions.
Port Salut was originally introduced about 150 years ago by Trappist monks. A great many
French and German Trappist semisoft cheeses have been developed since then; each is unique to
its region. No longer produced by monastery farms, this mild, semisoft cheese is now
commercially manufactured in the Lorraine region of France.
Varieties
Fine Port Saluts are now also made in Belgium, Norway, Denmark,
Sweden, and elsewhere.
French Port Salut
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).
German and Austrian Port Salut
Look for Steinbuscher, from Germany, and Mondseer, from Austria.
Belgian and Dutch Port Salut
Varieties from this region include Loo Veritable and Brigand, from
Belgium, and Kernhem, from Holland.
Danish Esrom
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 Port Salut
Scandinavian varieties include Ridder, from Norway, which is also
known as Riddar in Sweden.
Buying and storing tips
Like other semisoft cheeses, Port Salut can be kept for at least two
weeks when refrigerated.
Availability
The most familiar varieties are widely available in natural food,
grocery, and specialty stores.
Preparation, uses, and tips
Danish Port Salut pairs well with full-flavored accompaniments, such
as sardines, onions, crackers, and beer. French Port Salut makes a good and
popular table and grilling cheese.
Nutritional Highlights
Port Salut cheese, 1 oz. (28g)
Calories: 100
Protein: 6.7g
Carbohydrate: 0.16g
Total Fat: 8g
Fiber: 0.0g
*Good source of: Calcium (184mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value, based upon United States
Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a
particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value.
Nutritional information and daily nutritional guidelines may vary in different countries.
Please consult the appropriate organization in your country for specific nutritional values
and the recommended daily guidelines.
Copyright © 2002 Healthnotes, Inc. All rights
reserved. www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. 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 December 2003.
|
