100 Dollar Cake 3 Musketeers Bars A-Ri-Rang À Blanc À l'Africaine À l'Agnès Sorel À l'Aillade À l'Ailleule À l'Albigeoise À l'Albufera À l'Algérienne À l'Alsacienne À l'Ambassadrice À l'Américaine À l'Ancienne À l'Andalouse À l'Anglaise À l'Anglaise -- Paner À l'Anversoise À l'Ardennaise À l'Argenteuil À l'Ariégeoise À l'Arlésienne À l'Armenonville À l'Armoricaine À l'Arrabiata À l'Autrichienne À l'Auvergnate À l'Encre À l'Espagnole Previous | Next | Port Salut Cheese© Copyright 2009. All rights reserved and enforcedPort Salut is the cheese that started a whole range of cheeses: see Port du Salut cheese. Port Salut is semi-soft cheese made from cow's milk. The cheese is ripened from the outside in by a smear of surface bacteria. It used to be brushed with brine while aging, which made it a Washed-Rind cheese, but this no longer happens, because the cheese is wrapped in plastic before aging. This makes its orange rind edible, though it is often not edible on Port du Salut style cheeses. Inside, the cheese is a pale yellow. It is made in disks about 9 inches wide (23 cm) that weight about 2 kg (about 5 pounds) Port Salut is a commercial, trademarked name.
Also called: Fromage Port Salut (French)
See Also:Port du Salut Cheeses, Surface-Ripened CheesesOther entries for:Washed-Rind CheesesAppenzeller Cheese, Bishop Kennedy Cheese, Epoisses Cheese, Fontina Cheese, Pied de Vent Cheese, Port du Salut Cheeses, Port Salut Cheese, Reblochon Cheese, Soumaintrain Cheese, Stinking Bishop Cheese, Taleggio Cheese, Tête de Moine Cheese, Tilsit Cheese Other entries for:CheeseAffinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Yak Cheese, Yeel Cheese Other entries for:DairyButterfat, Butter, Milk, Nondairy Topping |
|

