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Port Salut

   Also found in: Wikipedia 0.01 sec.
Port Sa·lut  (pôr s-l, -lü) also Port du Sa·lut (pôrt d s-l, prt, pôr dü s-lü)
n.
A semihard fermented cheese, made originally by Trappist monks in France.

[After Notre Dame de Port-du-Salut, a Trappist abbey in northwest France.]


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The one high school, Lycee Jean Hubert Feuille, has a student body of 2,000 and houses the FOKAL-supported community library, Les Amis Leeteurs de Port Salut.
James Kort was presented with the accolade for his Port Salut cheese and caramelised rhubarb sandwich.
He suggests trying Port Salut - a mild cheese with a light texture, a light orange rind and cream coloured paste - with a glass of traditional farmhouse cider.
 
 
 
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