Port-Salut


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Port-Salut

(ˈpɔː səˈluː; French pɔrsaly)
n
(Cookery) a mild semihard whole-milk cheese of a round flat shape. Also called: Port du Salut
[C19: named after the Trappist monastery at Port du Salut in NW France where it was first made]

Port Sa•lut

(ˌpɔr səˈlu, ˌpoʊr-; Fr. pɔr saˈlü)

n.
a yellow semisoft cheese, esp. that made at the monastery of Port du Salut in W France.
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References in periodicals archive ?
Mayenne is particularly good for cheese - whether it's the creamy local goats cheese, Babybel (made in evron) or Port-Salut (Mayenne), you are bound to find at least one you like.
Mayenne is particularly good for cheese - whether it's the creamy local goats cheese, Babybel (made in [ETH]vron) or Port-Salut (Mayenne), you are bound to find one you like.
Achim Steiner said at the inauguration of the program in Port-Salut, southern Haiti;
He keeps a mini-library - including Jenkins' 548-page book - with him as he works, never knowing when someone suddenly might want to know about Boerenkaas - a Dutch cheese also called Farmer's Gouda, incidentally, aged in its own golden rind instead of being encapsulated in red wax like many other goudas - or maybe Trappiste d'Oelenberg, a Port-Salut from the Alsace-Lorraine region of France, near the German border.