{"id":1123,"date":"2021-10-22T09:37:03","date_gmt":"2021-10-22T12:37:03","guid":{"rendered":"https:\/\/lacteoscastelar.com.ar\/?post_type=product&#038;p=1123"},"modified":"2023-03-18T14:36:10","modified_gmt":"2023-03-18T17:36:10","slug":"queso-port-salut","status":"publish","type":"product","link":"https:\/\/www.lacteoscastelar.com.ar\/productos\/quesos\/quesos-de-pasta-blanda\/queso-port-salut\/","title":{"rendered":"Queso Port Salut"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p><strong>CARACTER\u00cdSTICAS DESTACADAS<br \/>\n<\/strong><\/p>\n<p>Queso de alta humedad o pasta blanda, graso, elaborado con leche entera o estandarizada. Sin corteza. Pasta blanco-amarillenta. No presenta ojos.<\/p>\n<p>Este queso de t\u00edpico gusto franc\u00e9s, tiene sus antecedentes en el queso elaborado en la abad\u00eda de Notre-Dame du Port-du-Salut, construida en 1233. Fue tanta la popularidad alcanzada por este queso, que se hizo conocido en toda Francia en muy poco tiempo. Muchas queser\u00edas tomaron la receta y comenzaron tambi\u00e9n a elaborarlo en todo el pa\u00eds con el nombre de queso Saint-Paulin. En la Argentina fue introducido por los inmigrantes europeos.<\/p>\n","protected":false},"featured_media":2522,"template":"","meta":[],"product_cat":[81,83],"product_tag":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Queso Port Salut - L\u00e1cteos Castelar<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lacteoscastelar.com.ar\/productos\/quesos\/quesos-de-pasta-blanda\/queso-port-salut\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Queso Port Salut - L\u00e1cteos Castelar\" \/>\n<meta property=\"og:description\" content=\"CARACTER\u00cdSTICAS DESTACADAS   Queso de alta humedad o pasta blanda, graso, elaborado con leche entera o estandarizada. Sin corteza. Pasta blanco-amarillenta. No presenta ojos.  Este queso de t\u00edpico gusto franc\u00e9s, tiene sus antecedentes en el queso elaborado en la abad\u00eda de Notre-Dame du Port-du-Salut, construida en 1233. Fue tanta la popularidad alcanzada por este queso, que se hizo conocido en toda Francia en muy poco tiempo. Muchas queser\u00edas tomaron la receta y comenzaron tambi\u00e9n a elaborarlo en todo el pa\u00eds con el nombre de queso Saint-Paulin. 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