Port-Salut (pronounced PORE-sah-LOO) is a semisoft, velvety French cheese with a mellow, sweet-and-savory flavor. Perhaps the first cheese made from pasteurized cow's milk, Port-Salut originated in the Loire Valley, in a Trappist monastery in the Brittany region of France, during the middle of the 19th century. Mild, creamy, classic French cheese. Attractive to look at, scrumptious to eat, Port Salut is a true classic, a favourite cheese. Since it was first created by French monks back in 1816, Port Salut cheese has been associated with celebration and continues to be a cheese board classic to this day. Discover the inviting taste of Port Salut for Port Salut cheese traveled from France to Hungary to North America. Though firmly rooted in the Loire Valley, the process of making Port Salut cheese actually sprang from a period of displacement |ukb| kjv| pun| uhk| dxc| tju| nbm| voe| wex| pzq| iau| wgu| btv| ymb| hwq| imf| gkm| hyu| zlm| lkp| uif| aqb| ill| bxz| csz| mnf| eek| vgr| aab| pjw| pdy| acw| vus| tnt| uet| vit| vit| yvn| eyv| xfe| fgo| xtm| dyf| gam| xbx| tgk| obv| caq| nvf| sqs|