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Port Salut Cheese vs Swiss Cheese
Port Salut Cheese
Swiss Cheese
In this article, we'll explore the answers to the most common questions about Port Salut Cheese and Swiss Cheese, including:
- "What is the difference between Port Salut Cheese and Swiss Cheese?"
- "Is Port Salut Cheese and Swiss Cheese the same?"
- "How does Port Salut Cheese compare to Swiss Cheese cheese?"
- "How does the taste of Port Salut Cheese compare to Swiss Cheese?"
- "Is Port Salut Cheese or Swiss Cheese better?"
Port Salut Cheese Overview
Port Salut is a semi-soft cheese originally made by Trappist monks. It has a distinctive orange rind and a mild, savory flavor. Known for its smooth and creamy texture, Port Salut is a versatile cheese that's easily sliced and melts well, making it suitable for cooking as well as a table cheese.
Swiss Cheese Overview
Swiss cheese in the United States refers to a group of cheeses that resemble the Emmental cheese from Switzerland, known for their medium-hard texture and distinctive holes or "eyes." American Swiss cheese is mild, nutty, and sweet, with a smooth, creamy texture, making it popular for sandwiches and burgers.
Comparing the Two Cheeses
Country of Origin
Port Salut Cheese comes from France. Swiss Cheese originated from United States.
Milk Type and Treatment
Port Salut Cheese is made with cow milk that is typically pasteurized. Swiss Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Port Salut Cheese has a fat content of 72.70%. Port Salut's texture can be described as "semi-soft". Swiss Cheese has a fat content of ~28-32% and a moisture content of none. Swiss's texture can be described as "semi-firm".
Taste and Aroma
Port Salut Cheese has a acidic, mellow taste. Swiss Cheese has a mild, nutty, slightly sweet taste. Swiss's aroma can be described as "mild, slightly nutty".
Appearance and Aging
Port Salut Cheese's appearance is colored pale yellow . Swiss Cheese has a color of pale yellow , comes in block, sliced, shredded and has an aging period of typically 1-3 months .
Rind and Rennet Type
Port Salut Cheese's rind is described as washed . Swiss Cheese's rind is described as none , with microbial or vegetarian rennet.
Ranking
Port Salut is ranked #115 out of 996 types based on community views. Swiss is ranked #74 out of 996 types based on community views.
Pairing Comparison
| Port Salut | Swiss | |
|---|---|---|
| Best Pairings | No pairings listed. | Chardonnay, Dijon Mustard, Ham, Pastrami, Tuna, Turkey |
| Other Good Pairings | No additional pairings listed. | Cabernet Franc, Chicken, Clam Chowder, Gamay, IPA, Kolsch, Pinot Grigio, Pinot Gris, Roast Beef, Salami, Sauvignon Blanc, Steak |
For more details, check the full pairing guides on the Port Salut and Swiss pages.
Side-by-Side Comparison Table
| Port Salut Cheese | Swiss Cheese | |
|---|---|---|
| Country of Origin | France | United States |
| Specific Origin | Brittany | Not Specified |
| Milk Type | Cow's milk | Cow |
| Milk Treatment | Pasteurized | Pasteurized |
| Fat Content | 72.70% | ~28-32% |
| Moisture Content | Not Specified | ~37-41% |
| Rind | Washed | None |
| Texture | Semi-soft | Semi-Firm |
| Taste | Acidic, mellow | Mild, Nutty, Slightly Sweet |
| Aroma | Not Specified | Mild, Slightly Nutty |
| Colors | Pale yellow | Pale Yellow |
| Forms | Not Specified | Block, Sliced, Shredded |
| Age | Not Specified | Typically 1-3 months |
| Rennet Type | Not Specified | Microbial or Vegetarian |
Which One Should You Choose?
If you prefer a semi-soft cheese, go for Port Salut. But if you enjoy a semi-firm consistency, Swiss might be the better pick. Port Salut has a acidic, mellow taste, making it great for various dishes. Meanwhile, Swiss offers a mild, nutty, slightly sweet profile, ideal for different meals.
