A tradition of fine cheese making stretching back nearly 200 years

Created in 1816 by Trappist monks in the Cistercian Abbaye du Port Salut situated in Entrammes in the Loire Valley, Port Salut was produced in the original grounds of the Abbaye right up until 2005.

By 1873 it had moved up the Loire and reached the Parisian market. The weekly cheese delivery from the Abbaye was so eagerly awaited that with every new arrival, a flag was raised announcing "The Cheeses have arrived!"

Although the production facility has now moved, it continues to be made by master craftsmen with the same care and attention that was perfected by the monks nearly 200 years ago that which has remained a vital ingredient in creating this high quality, much loved French cheese.