Rainbow's genius little description of the FPS — "This cheese is mentioned in every cheese book from the 70's" — doesn't mention ONE relatively important quality of it — the fact that it has almost no taste, and the taste that it does have IS GROSS. Its "mildness" reminds me a little of, say, fresh mozerella, but it has this weird, red-wine‑y bite that does not make you say mmm. Plus, it has a paste-like texture that lends itself neither to spreading, nor to slicing; so, if you buy any FPS, remember to get some tongue depressors to apply it to your cracker. Of course, you could also put on your Foster Grants and your chunky turtleneck sweater and go back in time — back to the time when books were written about cheese. It's up to you.
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2 replies on “French Port Salut”
I have had an FPS and apple sandwich that was actually quite tasty, but I've never been able to replicate that experience. Also, books are still written about cheese—Leslie gave me a very nice one for my birthday last year that is all about the great cheese being made in the good ol' USA these days, Humboldt Fog being one of the few things left that I still feel good about shouting U‑S-A! U‑S-A! for at the top of my lungs.
Maybe we should be reading some of these books … I might check out this one, the so-called Cheese Primer. Rhetorical question: How popular would we be if we knew everything about cheese and insisted on displaying this knowledge at every dinner party? Sarcasm: People would love us. Wry twist: So, are we all going to buy the Cheese Primer, or what?