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	Port-Salut cheese pork sausage, fresh pork shoulder porridge Port-Salut cheese Provençal, à la Puerto Rican cherry Quark Definition: [por suh-LOO] 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. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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