Crossword Solver > found answer > PORTSALUT

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CROSSWORD
ANSWER

portsalut

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The answer PORTSALUT has 17 possible clue(s) in existing crosswords.

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The word PORTSALUT is NOT valid in any word game. (Sorry, you cannot play PORTSALUT in Scrabble, Words With Friends etc)

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Definitions of portsalut in various dictionaries:

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Possible Crossword Clues
Left tribute unfinished
Abbreviated greeting after wine and cheese
Cheese and wine celebration cut short
Cheese left with short acknowledgment
Left tart after eating slice of apple and cheese
Cheese and wine with a filling tart
With wine, tart containing a mild cheese
Mild French cheese originally made in a Trappist monastery
Left tart containing a French cheese
Mild French cheese originally made at a Trappist monastery

Last Seen in these Crosswords & Puzzles
Apr 26 2019 New York Times
Apr 30 2017 The Telegraph - General Knowledge
Dec 28 2016 The Times - Cryptic
Nov 19 2015 The Telegraph - Cryptic
May 30 2015 The Telegraph - Cryptic
Jan 6 2015 The Times - Cryptic
Aug 10 2014 The Telegraph - Cryptic
Jan 29 2013 The Telegraph - Cryptic
Apr 19 2012 The Telegraph - Cryptic
Mar 15 2010 The Telegraph - General Knowledge

Portsalut might refer to
Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France, with a distinctive orange rind and a mild flavour. The cheese is produced in wheels approximately 23 cm (9 inches) in diameter, weighing approximately 2 kg (4.4 lb). * Though Port Salut has a mild flavour, it sometimes has a strong smell because it is a mature cheese. The smell increases the longer the cheese is kept — this however does not affect its flavour. It can be refrigerated and is best eaten within two weeks of opening. * The cheese was developed by Trappist monks during the 19th century at Port-du-Salut Abbey in Entrammes. The monks, many of whom had left France during the French revolution of 1789, learned cheese-making skills to support themselves abroad, and brought those skills back upon their return after the Bourbon Restoration. The name of their society, "Société Anonyme des Fermiers Réunis" (S.A.F.R.), later became their registered trademark, and is still printed on the wheels of Port Salut cheese. * In 1873, the head of the abbey came to an agreement with a Parisian cheese-seller granting exclusive rights of distribution, and the cheese soon became popular. The abbey sought trade protection, and eventually (in 1959), sold the rights to a major creamery. The cheese is now produced in a factory; the characteristic smooth rind the result of a plastic-coated wrapper. The rind is edible, but is made of wax and detracts from the flavour of the cheese. * Handmade Port Salut cheese or "Entrammes" cheese is still produced by various monasteries throughout the French countryside.

Portsalut might refer to

Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France, with a distinctive orange rind and a mild flavour. The cheese is produced in wheels approximately 23 cm (9 inches) in diameter, weighing approximately 2 kg (4.4 lb).
* Though Port Salut has a mild flavour, it sometimes has a strong smell because it is a mature cheese. The smell increases the longer the cheese is kept — this however does not affect its flavour. It can be refrigerated and is best eaten within two weeks of opening.
* The cheese was developed by Trappist monks during the 19th century at Port-du-Salut Abbey in Entrammes. The monks, many of whom had left France during the French revolution of 1789, learned cheese-making skills to support themselves abroad, and brought those skills back upon their return after the Bourbon Restoration. The name of their society, "Société Anonyme des Fermiers Réunis" (S.A.F.R.), later became their registered trademark, and is still printed on the wheels of Port Salut cheese.
* In 1873, the head of the abbey came to an agreement with a Parisian cheese-seller granting exclusive rights of distribution, and the cheese soon became popular. The abbey sought trade protection, and eventually (in 1959), sold the rights to a major creamery. The cheese is now produced in a factory; the characteristic smooth rind the result of a plastic-coated wrapper. The rind is edible, but is made of wax and detracts from the flavour of the cheese.
* Handmade Port Salut cheese or "Entrammes" cheese is still produced by various monasteries throughout the French countryside.

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