Port Sa·lut 
(pôr′ să-l, -lü) also Port du Sa·lut (də)
(pôr′ să-l, -lü) also Port du Sa·lut (də)n.
A mild, semisoft cow's milk cheese with an orange rind, made originally by Trappist monks in France.
[After Notre Dame de Port-du-Salut, a Trappist abbey in northwest France.]