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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Washed Rind & Smear Ripened
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Port Salut - breakfast of champions!
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Topic: Port Salut - breakfast of champions! (Read 1900 times)
KTownCheese
Guest
Port Salut - breakfast of champions!
«
on:
April 28, 2013, 11:55:40 AM »
I woke up this morning with a hankering for some cheese. To sate this hunger I cut into one of my sealed port saluts, about 2 months old.
This was a good decision!
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tnbquilt
Guest
Re: Port Salut - breakfast of champions!
«
Reply #1 on:
April 28, 2013, 03:03:24 PM »
Lovely! I like to taste things in the cave on Sunday morning, but this week I don't have anything ready to taste.
Enjoy your breakfast!
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JeffHamm
Guest
Re: Port Salut - breakfast of champions!
«
Reply #2 on:
April 28, 2013, 08:17:47 PM »
Now that looks wonderful, a cheese to you!
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KTownCheese
Guest
Re: Port Salut - breakfast of champions!
«
Reply #3 on:
April 28, 2013, 09:17:39 PM »
Thanks all!
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Boofer
Old Cheese
Location: Lakewood, Washington
Posts: 5,015
Cheeses: 344
Contemplating cheese
Re: Port Salut - breakfast of champions!
«
Reply #4 on:
April 28, 2013, 10:00:36 PM »
I would agree. Excellent! My
Saint Paulin
looks similar, but your cheese looks creamier. Same family.
A cheese to you for a tasty treat.
-Boofer-
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Let's ferment something!
Bread, beer, wine, cheese...it's all good.
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Washed Rind & Smear Ripened
»
Port Salut - breakfast of champions!