Trappist monks in Brittany created Port Salut cheese -- named for the abbey of Notre Dame du Port-du-Salut at Entrammes -- having learned the art of cheesemaking outside of France after fleeing the country during the French Revolution. When they returned in 1815, they brought with them the secrets of the semi-soft cheese that today bears the initials S.A.F.R. -- which stands for Société Anonyme des Fermiers Réunis (the monks having sold the rights to the Port Salut name to the S.A.F.R. dairy in Lorraine). Although handmade versions of the cheese are still made at certain French monastaries and trade under the name Port-du-Salut or Entrammes cheese, most of the cheese distributed in the U.S.  is manufactured by S.A.F.R. Last night I had some of this cheese, which is smooth and creamy, a bit like Havarti (both are pressed, uncooked cheeses), through tastier. This is another cheese that doesn't need accompaniment. Just put it on the cheese plate and dig in.

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