A wheel of semihard cheese made with cow's milk which was the original of Port-Salut. It has a washed rind. It is still made in the Pays de la Loire at the Abbaye du Port-du-Salut in Entrammes. This cheese is eaten all year round and is made with pasteurised milk, having 40-42% fat (dry). It may be found in the following dimensions: 10 cm (4") diameter x 4 cm (1½") deep, weighing 300 g (11 oz). Affinage is at least one month. It used to be common across France but is now rare.
