Cheese, Port Salut, St Paulin type

Port Salut and St Paulin are types of semi-soft cheese made from cow’s milk. The figures here describe the cheese as sampled, rather than as part of a cooked dish. It mainly provides protein and fat, with 26g of each per 100g, including 18g of saturated fat. It also contains 609mg of calcium per 100g.

Protein supports the growth and repair of body tissues, while calcium helps maintain bones and teeth. The saturated fat and salt content are worth noting for people monitoring these in their diet. Fat also contributes to the cheese’s energy content. Full nutrient figures are given in the tables below.