It is made by Trappist monks all over
the world, according to the original secret formula, and by Trappist
Cistercian monks at the Abbey of Gethsemani Trappist in Kentucky.
This is a soft cheese, creamy and of superb flavor. You can't go wrong
if you look for the monastery name stamped on, such as Harze in
Belgium, Mont-des-Cats in Flanders, Sainte Anne d'Auray in Brittany,
and so forth.
Last but not least, a commercial Port-Salut entirely without benefit
of clergy or monastery is made in Milwaukee under the Lion Brand. It
is one of the finest American cheeses in which we have ever sunk a
fang.
[Illustration]
_Chapter Four_
Native Americans
American Cheddars
The first American Cheddar was made soon after 1620 around Plymouth by
Pilgrim fathers who brought along not only cheese from the homeland
but a live cow to continue the supply. Proof of our ability to
manufacture Cheddar of our own lies in the fact that by 1790 we were
exporting it back to England.
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