A semi-soft pasteurised cow's milk cheese with a distinctive orange rind and a mild flavour. It is named after the abbey of Notre Dame du Port du Salut in Entrammes. The cheese was produced by Trappist monks during the 19th century. Although now factory-produced, the handmade version is still made by various monasteries throughout the French countryside and enjoys a great demand.

The cheese is produced in wheels approximately 23 cm in diameter, weighing approximately 2 kg. The interior has a pale yellow colour and creamy texture, The flavour is acidic but mellow.

Although Port Salut has a mild flavour, it sometimes has a strong smell because it is a mature cheese. The smell increases the longer the cheese is kept, but this does not affect its flavour. It can be refrigerated and is best eaten within two weeks of opening. The rind is edible, but is made of wax and detracts from the flavour of the cheese.