Pronunciation: [POHR sah-LOO]

A semisoft cheese first made by 19th-century Trappist monks at the Monastery of Port-du-Salut in the Brittany region of France. It's made from cow's milk and comes in thick 5-pound cylinders (about 9 inches in diameter) with an orange rind and ivory interior. It has a mild, savory flavor and smooth, satiny texture. SAFR, a giant diary company in Lorraine, produces most Port-Salut. A farmstead version, called Entrammes, is produced by the monks. See also cheese.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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