Port Salut is a semi-soft cow’s milk cheese developed by monks from the Port-du-Salut Abbey in the 19th century. It is now produced commercially.
While the cheese is not as soft as brie and the like, it is spreadable enough. It has a stronger flavor than brie, a bit more “rotten,” but it was quite enjoyable. In all, I think I prefer the consistency of brie, however.
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