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The term "Port du Salut Cheeses" is used to describe a family of cheeses which began with the cheese called "Port Salut". It is often called "Port du Salut style".
All are semi-firm, so they can be sliced. They are all also Surfaced-Ripened and Washed-Rind cheeses.
Technically, if anything, the commercially-made Port du Salut style cheeses should be called Saint Paulin style, and the artisan ones produced by monasteries or small creameries called "Port du Salut", but the two terms are used interchangeably now.
The artisan ones will still generally actually wash and cure the rind, giving the cheese a more developed taste.
Some brand names are Campénéac, Echourgnac, Nantais, Pave d’Auge, Pont l’ Évêque, Reblochon, Tamie, Timadeuc, Tomme de Savoie and Trappiste de Belval.
These are also referred to as "Trappist cheeses".
Cooking Tips
The rind is not edible on many of these cheeses.
History
The Port du Salut style cheeses (or "Trappist cheeses") originated with Cistercian monks at Notre Dame du Port-du-Salut Abbey at Port-Ringeard, Entrammes (between Laval and Angers), on the Mayenne river in the département of Mayenne in Pays de la Loire, France. See Port Salut cheese for more details on the origin.
There is one point of irony about these monks and their cheese. There are two types of Cistercian monks, Common and Strict. Earlier Cistercians did not eat things such as fish, eggs, milk or cheese. By 1664 though, most Cistercians had abandoned the earlier strictness in diet, as well as in other things. An abbot called Armand Jean de Rancé, at his Abbey of Notre Dame de la Grande Trappe, started a movement to return to all the earlier practices, such as restricted diet and strict silence. Monks who follow this stricter regime are called Trappists, after the name of that Abbey. The monks at Notre Dame du Port-du-Salut were Trappists: they would have been forbidden from eating the very cheese they made!
Cistercian monks are also called the "white monks", from the colour of the habit they wear.
Also called:  Trappist Cheese Fromage Port du Salut (French)
See Also
Saint Paulin, Surface-Ripened Cheeses
Other entries for Port du Salut Cheeses
Bel Paese Cheese, Campénéac Cheese, Cantonnier Cheese, Entrammes Cheese, Esrom Cheese, Limburger Cheese, Mantecoso Cheese, Oka Cheese, Orval Cheese, Port du Salut Cheeses, Saint Paulin, Timadeuc Cheese
Other entries for Washed-Rind Cheeses
Appenzeller Cheese, Bishop Kennedy Cheese, Epoisses Cheese, Fontina Cheese, Pied de Vent Cheese, Port Salut Cheese, Reblochon Cheese, Soumaintrain Cheese, Stinking Bishop Cheese, Taleggio Cheese, Tête de Moine Cheese, Tilsit Cheese
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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