The Trappist Monk Cheese Secret

Port Salut was originally crafted by Trappist monks in the 1800s. Its signature bright orange rind is completely natural, resulting from a specific washing process during aging.

During the French Revolution, many monks lost their livelihoods and turned to cheesemaking to survive. They kept their unique recipe a closely guarded secret for decades to support their monasteries. The cheese is washed with brine to encourage the growth of special cultures, which gives the rind its bold color and savory depth. Today, it remains a beloved example of how ancient monastic traditions continue to influence modern food.