SEMI-HARD CHEESES 171 



into a tank of saturated brine to which a trace of cheese 

 color has been added. As they come out of these tanks, 

 they are yellowish and greasy or slimy. They are re- 

 turned to the shelves where they are rubbed every day 

 with a cloth or by hands wet in brine. After about one 

 week they are again plunged in the brine. Treatment 

 with brine tends to insure a firm rind. The cheeses are 

 rubbed more or less regularly with brine through the 

 whole ripening period. 



After six weeks, such cheese may be eaten. The cut 

 surface of Port du Salut is creamy in color, may or may 

 not show small holes. In texture it is soft enough to 

 spread readily under pressure without losing its shape 

 in handling. In flavor the cheese is a mild form belong- 

 ing to the Limburger group. 



Port du Salut cheeses as imported from France usually 

 are firm round cakes about 1^ inches thick, weighing 

 about 3 pounds. 



