Port-Salut cheese
[ por suh-LOO ]
This semisoft
CHEESE was first made by 19th-century Trappist monks at the Monastery of Port-du-Salut in the Brittany region of France. Made from cow's milk, Port-Salut comes in thick cylinders (about 9 inches in diameter) with an orange rind and pale-yellow interior. It has a mild, savory flavor and smooth, satiny texture. It's a perfect partner for fruit. See also
CHEESE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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