A semihard wheel of cow's milk cheese with a washed rind which was the original of Port-Salut. It is still made in the monastery occupied by the monks who made it at the Abbaye du Port-du-Salut in Entrammes, hence the other name for this cheese. It used to be common across France but is now rare. It was the original trappiste cheese, the recipe then being taken from here to the Abbaye du Mont-des-Cats, where it was perpetuated.
