The classic port salut is closer to 3-3.5% fat. 2-2.5% will give you a slightly lower yield, but similar flavor profile. If you pay close attention to aging, you should get a very similar cheese. Follow the flocculation multiplier and RH or the cheese will be more dry than you want.
This is the industrial recipe:
1) Pasteurize at 165F for 30 secs. (can skip if you want)
2) Cool to 95F for renneting.
3) Add CaCl2 if desired (skip with summer milk, should be fine as is)
4) Add Choozit TA 60 and Choozit Alp, equal parts according to manufacturer guidelines. Should be .85 DCU each for 17 l.
5) Ripen 30 mins.
6) Add rennet. Flocculation should happen at 12-20 mins. Use 3X multiplier. Cut to pea/hazelnut size.
7) Drain 30% of the whey (5 l or so). Ph should be 6.4-6.45
Add hot (140F) water (10-15% volume, which in this case is about 2 liters). Raise total temp to around 100F in 12-20 mins.
9) Press under whey with 2x own weight (meaning, weight should be about 10 lbs for 17 l). Ph should be 5.4, then brine.
10) Brine shouldn't be fully saturated, more around 18-20%. Not sure of the duration, probably 2-4 hours per lb. ph after brine should be 5.2
11) Dry at 90% humidity at 60F for 24 hours.
12) Spray b linens on days 1, 3, 7, and 10. Age at 90% RH, 60F. Brush off rind flora after 2 weeks and wash to get a cleaner rind.
13) Ripen for a few days at 70% RH to dry the rind a bit. Package.
14) Cure at 40F for 2-3 weeks.