German copy called Schönland, after the original, or the French Fleur
des Alpes.

Mel Fino was a blend of Bel Paese and Gorgonzola. It perked up the
market for a full, fruity cheese with snap. Then Galbini hit the
jackpot with his Taleggio that fills the need for the sharpest, most
sophisticated pungence of them all.


Trappist, Port-Salut, or Port du Salut, and Oka

In spite of its name Trappist is no rat-trap commoner. Always of the
elect, and better known as Port-Salut or Port du Salut from the
original home of the Trappist monks in their chief French abbey, it is
also set apart from the ordinary Canadians under the name of Oka, from
the Trappist monastery there. 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 Harzé 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.