Brother Alphonse tweaked and adjusted the Port-du-Salut recipe, creating a unique Quebec cheese that went on to win first prize at the Montreal Exhibition that same year and has since become a ...

But the story of Alberic’s cheese, as he tells it anyway, begins more recently: with a traveling monk named Brother Alphonse Juin. In 1893, Brother Juin, of the Bellefontaine Abbey in France, brought ...

"It has always been thought the bacteria cheese makers were putting in at ... Brevibacterium, used to ferment Limburger and Port-du-Salut cheeses, is also ubiquitously present on the human skin ...

Sadly, there is no cheese offered this year. “Port du Salut cheese has been produced by the monks since 1848, when they brought the recipe with them from France. It was prized by many for its ...

More of the dish's tasty details are after the jump. No. 74: Fried Port Salut Cheese at The Porch Let's be honest, not all fried cheese is good fried cheese Chain restaurant versions of the stuff ...