Port Salut

also Port du Sa·lut (pôrt' də să-lū', pōrt', pôr dü să-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.]

[por suh-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 cylinders (about 9 inches in diameter) with an orange rind and pale-yellow interior. It has a mild, savory flavor and smooth, satiny texture. It's a perfect partner for fruit.