I am a close cousin of Port Salut. Often served with fruit & light wine and suited to serving as a table or dessert cheese.

Storage: Refrigerate at 0 – 4 C. Self-life under these conditions is up to 12 months from the date of production.

Ingredients: Fresh Milk, Sea Salt, Anato, Rennet, Lactic Acid Culture

• Origin Technique: French
• Milk: Cow’s Milk
• Family: Aged
• Type: Semi-hard
• Texture : Soft pressed cheese
• Color: Yellow with orange tint
• Flavor: Creamy, buttery
• Aroma: Smear