This semisoft cheese was first made by 19th-century Trappist monks at the Monastery of Port-du-Salut in the Brittany region of France. Made from cow’s milk, Port-Salut 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. See also cheese.
