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Port-Royal
Being the double cream version of our St-Paulin, Port Royal offers a creamier texture and a richer flavor.
A semi-firm cheese, it is covered with a coating to preserve the taste of fresh cream.


- Pasteurized cow’s milk
- Refining time: Less then 30 days
- Fat: 29% - Moisture: 47%
- Pairings: Fresh figs, grapes, flat or sparkling white wine
Technical specifications
*subject to change without notice
Technical information | |
---|---|
Manufactured format: | 2.2 kg wheel |
Product category: | Semi-firm cheese aged in the mass. Covered with a yellow film |
Product description: | Rind: surface is covered with a yellow film |
Specifications: | Fat: 29% |
Ingredients: | Pasteurized milk, cream, salt, bacterial culture, calcium chloride, microbial enzyme. |
Milk: | Pasteurized cow’s milk |
Refining time: | Less then 30 days |
Shelf life: | 120 days from packaging |
Allergen: | Milk |
Storage and transport conditions: | Keep refrigerated |
Product packaging: | Whole wheel: vacuum packed |
Nutrition Factsfor 1 3 cm cube (30 g) | |
---|---|
Calories 110 | Daily value* % Daily value |
Fat 8 g | 11 % |
saturated 6 g | 30 % |
+trans 0 g | |
Carbohydrates 1 g | |
Fiber 0 g | 0 % |
Sugars 0 g | 0 % |
Protein 6 g | |
Cholesterol 20 mg | |
Sodium 200 mg | 9 % |
Potassium 30 mg | 1 % |
Calcium 175 mg | 13 % |
Iron 0 mg | 0 % |
*5% or less is not much, 15% or more is a lot |
Cheese preservation
Interior ripened cheese, Interior ripened cheese
To best preserve interior-ripened, store them in the fridge between 2-4 degrees in the paper provided.
The paper will get malleable every time it is unwrapped but will not lose its efficiency to keep the cheese fresh. It is very normal that a layer of white mold grows on the paste of the cheese, this is the natural process of the rind trying to form.
This mold is not harmful; you may remove a thin slice and keep consuming the cheese. The cheese will keep for 3-4 weeks refrigerated.
