Port Salut was originally introduced about 150 years ago by Trappist monks. A great many French and German Trappist semisoft cheeses have been developed since then; each is unique to its region. No longer produced by monastery farms, this mild, semisoft cheese is now commercially manufactured in the Lorraine region of France.
Varietal names of Port Salut cheeses in France include Echourgnac, Tamie, Pave d'Auge, Nantais, Reblochon, Tomme de Savoie, Trappiste de Belval, Saint-Paulin, and Pont l'Évêque.
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