Port-Salut
See Port-Salut in American Heritage Dictionary 4
(pôrˌ să-lo͞oˈ, -lüˈ) also Port du Sa·lut (pôrtˌ də să-lo͞oˈ, pōrtˌ, pôr dü să-lüˈ)
noun A semihard fermented cheese, made originally by Trappist monks in France.
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