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Port-Salut (or Port-du-Salut) is a mild French semi-soft cow's-milk cheese originally made by Trappist monks at the Abbey of Notre Dame de Port-du-Salut at Entrammes in Mayenne, to the east of Rennes. Port-Salut is the official trademark of the cheese, which was sold by the monks after the Second World War to a commercial undertaking.

Subjects: Cookery, Food, and Drink.

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