Port Salut cheese

Port Salut cheese
also called  Trappist Cheese,  
 semisoft cow's-milk cheese first made by Trappist monks on the west coast of France in the mid-1800s. The name later became the registered trademark of the Société Anonyme des Fermiers Réunis for Saint-Paulin, a generic cheese type similar to the original Port Salut, with a mild, savoury flavour and a smooth, semisoft texture.

      Port Salut is produced in thick disks of about 9 inches (23 cm) in diameter, weighing about 5 pounds (2.3 kg). It keeps well for several weeks or longer if securely wrapped. Port Salut is widely imitated; American versions tend to be milder, and those from Denmark are generally stronger than the French. Oka cheese, first made at a Trappist monastery at the village of Oka in Quebec, is a popular Canadian version.

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Universalium. 2010.

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  • Port-Salut — Port Sa•lut [[t]ˌpɔr səˈlu, ˌpoʊr [/t]] fr. [[t]pɔr saˈlü[/t]] n. coo a yellow semisoft cheese, esp. that made at the monastery of Port du Salut in W France …   From formal English to slang

  • Port-Salut — /pawr seuh looh , pohr /; Fr. /pawrdd sann lyuu /, n. a yellow, whole milk cheese, esp. that made at the monastery of Port du Salut near the town of Laval, France. * * * …   Universalium

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  • Port-salut — /pɔt səˈlu/ (say pawt suh looh) noun a semi hard, cow s milk cheese, mild in flavour but with a strong and pungent odour, usually made in flat, round shapes weighing about 1.5 kg. {made originally in 1865, in the Trappist Abbey, Port du Salut,… …  

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