Port Salut was originally produced by Trappist monks specifically for the monastery. This cheese with its signature bright orange rind was made popular by a Parisian who encountered the cheese during a meeting with the head of the abbey on a visit to Paris. The cheese became so popular that the monks had to trademark their name, they used Societe Anonyme des Fermiers Reunis SAFR, which is printed on the wheels even today.

It is a semi-soft cows milk cheese with a mild flavor, almost buttery, and can produce a strong smell. Pair with a Burgandy wine or try for breakfast with a variety of fruits, for "Un dessert sans fromage est une belle a qui il manque un oeil," translation... a meal without cheese is a one-eyed beauty according to the French epicure Jean Anthelme Brillat-Savarin.