The Danish version (Esrom) of Port Salut is a full flavored cheese made from partially skimmed cow's milk. The flavor of the cheese is enhanced by rind washings and curing time.
The French version, of which the cheese gets its name was first made by 19th-century Trappist monks at the Monastery of Port-du-Salut in the Brittany region of France. However, in the 1950's the manufacturing was eventually turned over to a large dairy company in Lorraine, France. The cheese now bears little resemblance to the original version. The Danish version is far superior.
Steven Jenkens suggests serving Esrom with raw onions, sardines and crackers and beer.
The French version is more readily available and can be found in most well-stocked grocery stores. Look for Danish Port Salut in specialty cheese shops, Whole Foods Market and online at Amazon.com: Port Salut Esrom IGP