| The Danish version is a full flavored cheese made from partially skimmed
cow's milk. The flavor of the cheese is enhanced by rind washings and
curing time.
The French version, of which the cheese gets its name was first made by 19th-century Trappist monks at the Monastery of Port-du-Salut in the Brittany region of France. However, in the 1950's the manufacturing was eventually turned over to a large dairy company in Lorraine, France. The cheese now bears little resemblance to the original version. The Danish version is far superior. |