Bruce's Blog

a handful of dimes and a jukebox

-I was just giving you the port salute.
-I didn’t give you the port authority to do it.
-Quick! Submerge it in the port.
-Good. Now it’s a portfolio.
-Th-th-there’s a girl in here!
-We have a girl in every portfolio.

From The Firesign Theatre port gag from the rare live version of The Giant Rat of Sumatra. Listen to the audio sample above for a longer excerpt!

Today’s Cheese of the Week is, predictably, Safr Port Salut from Whole Foods. The Safr, according to Wikipedia, comes from it’s manufacturing history:

The cheese was originally invented by Trappist monks during the 19th century at the abbey of Notre Dame du Port du Salut in Entrammes[1]. The monks, many of whom had left France to escape persecution during the French revolution of 1789, learned cheese-making skills as a means of survival and brought those skills back with them upon their return in 1815. The name of their society, “Société Anonyme des Fermiers Réunis” (S.A.F.R.), later became their registered trademark, and is still printed on wheels of Port Salut cheese distributed today.

The Port Salut found at WF is lovely, everything a Port Salut should be: creamy, mild and subtle. The flavor starts out very slightly sweet and then after a few seconds the taste starts to bloom into a divergence of tastes, and then a slightly bitter after taste that is very pleasant.

It’s $11.99/lb at WF. Recommended.

Categories: Cheese of the Week

3 Responses so far.

  1. Michael says:

    Love the cheese, but love the Firesign Theatre clip even more!

  2. Bruce P. says:

    I miss your wonderful photography!

    A picture of the cheese under review included in the article would take your already uber hip, highly informative, entertaining and thoroughly amazing review to an even more unimaginable higher level… in my humble opinion. 🙂

    Keep up the good work. I enjoy reading your cheese reviews!

    • brucedumes says:

      Thanks for the kind words and feedback, Bruce! I will indeed endeavor to include photographs from now on. Perhaps I might someday be known as the cheesiest American photographer alive. One can only dream. 🙂

Leave a Reply

You must be logged in to post a comment.

Popular Posts

I’ll have what she’s having…

Faithful readers of this blog will note that I haven't reported any lunches for a few weeks.  The problem is that I have been frustrated by my new camera.  The ...

Seoul Food – Home style!

After all of the Korean food I've been talking about in my My Thursday Lunch blog, my lovely wife D decided to buy me a Korean cookbook. Yesterday was ...

Cheese of the Week: Port Salut…or...

-I was just giving you the port salute. -I didn't give you the port authority to do it. -Quick! Submerge it in the port. -Good. Now it's a portfolio. -Th-th-there's a girl in ...

A foggy day in LA

Quite a foggy morning we're having in LA. This looks more like a scene from Dark Shadows than UCLA's iconic Royce Hall.

I think I’m turning Japanese…

I realized this morning that I'm coming up on five years of Russian studies.  And there is still so much to learn.  It's a hard language.  You can see my ...