Port-du-Salut or Entrammes is a mild-tasting cow's milk cheese first made by monks in the early 18th century and still produced in monasteries throughout France.

A version of the cheese is produced by a major creamery under the name Port-Salut, though there are subtle differences between the commercially-prepared variety and handmade Port-du-Salut.

Port Salut is a semi-soft natural cheese that is easily recognized by its orange rind. Unlike many other French cheeses, it is rather mild and sweet in flavor. The smooth and velvety texture has a highly desirable light acidic taste giving freshness and a great finish.

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