In 1815, French Trappist monks returned from exile to their beloved abbey—Notre Dame du Port-du-Salut—located on the Mayenne River in northwest France. Over the next 50 years, the monks used the dairy breeding and cheesemaking skills they had learned abroad to perfect their cheeses. In 1873, the abbey began distributing “Port-du-Salut” in Paris, a washed-rind cheese that has become iconic of...
Reading about cheese is all well and good, but what you really want to do is eat some. Our readers already know that our make section features the many ways to enjoy fine cheese -- everything from cooking with it to pairing it with other flavors to making your very own. Happy experimenting, and please share your experiences!
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