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Port Salut / Saint Paulin Cheese Making Recipe

This is a semi-soft cheese with a rich creamy flavor and smooth texture. With a short aging time of 3-6 weeks, there is little time to wait before this cheese is ready to enjoy.

Developed long ago by the Trappist Monks, it goes by the name of 'Port du Salut' meaning 'the Gates of Salvation.' It is also known as 'Saint Paulin' these are both essentially the same cheese.
  • Yield2 pounds
  • Agingtime under 2 months
  • Skill Levelintermediate
  • Author

Ingredients

  • 2 Gallons of Milk (Not UltraPasteurized)
  • 1 Packet of C21 Buttermilk Culture or 1/8 tsp MM100 Culture
  • 1/64 tsp C10 Bacteria Linens
  • 1/2 tsp Single Strength Liquid Rennet
  • Salt and Calcium Chloride for a Brine
  • Calcium Chloride (for pasteurized milk)

Equipment

  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • M222 Basket Cheese Mold
  • E28SD Follower for Mold
  • 3 & 10 lb Weight for Pressing
  • Butter Muslin
  • Draining Mat