The cheese is often mistaken with another French cheese namely Port Salut cheese, which is similar to Entrammes but not same. Entrammes is also known by other names such as Trappiste d'Entrammes. In 1959 the monks at the Port-du-Salut Abbey at Entrammes sold the recipe and rights of Port Salut cheese to "Société Anonyme des Fermiers Réunis" (SAFR). But SAFR changed the recipe a bit resulting in difference of taste. When the monks made the cheese traditionally, the rind was washed with brine during ageing, but nowadays its wrapped in plastic instantly. As the monks had sold the recipe and rights of Port Salut cheese, they renamed their cheese as Entrammes. But as they couldn’t cope with the growing consumer requirements, they stopped commercial production. Entrammes cheese is a part of family of cheeses, which include the Port du Salut and Saint Paulin cheese. The shape of Entrammes cheese is round and thick and pale, dense yellow interior while the rind is orange in colour and also edible. The cheese is mild in taste.