tag:blogger.com,1999:blog-8602883249133641380.post6711467411886571175..comments2023-09-13T02:57:35.924-05:00Comments on Shortcut to Mushrooms: A Vegetarian Foodblog: Fête du Fromage: Port Salut and a TartAvoryhttp://www.blogger.com/profile/12421329030289929378noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-8602883249133641380.post-15414636243017795322008-11-27T16:58:00.000-06:002008-11-27T16:58:00.000-06:00Loulou - Thanks for stopping by and for hosting! ...Loulou - Thanks for stopping by and for hosting! I love trying new cheeses for the event.<BR/><BR/>spacedlaw - That's so funny. Here we think of it as something very fancy and foreign; I would love to live in France where it didn't cost so much!<BR/><BR/>Camille - It really is a great cheese for doing so, just not too close to the edges if you're doing something without sides like this.Avoryhttps://www.blogger.com/profile/12421329030289929378noreply@blogger.comtag:blogger.com,1999:blog-8602883249133641380.post-82741093493974195342008-11-16T04:00:00.000-06:002008-11-16T04:00:00.000-06:00I never thought of using Port Salut in a tart/quic...I never thought of using Port Salut in a tart/quiche, but now I just might. Love that it melts so well!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8602883249133641380.post-36227808213762569942008-11-15T11:28:00.000-06:002008-11-15T11:28:00.000-06:00When I grew up (in France) Port salut was a cheese...When I grew up (in France) Port salut was a cheese I associated mostly with kids food and therefore would not touch. But it has its virtues, just like any other cheeses. The tart looks interesting. <BR/>(In via Loulou)spacedlawhttps://www.blogger.com/profile/12462723005560128474noreply@blogger.comtag:blogger.com,1999:blog-8602883249133641380.post-78412645581020397652008-11-15T09:40:00.000-06:002008-11-15T09:40:00.000-06:00The tart looks great and I appreciate the notes ab...The tart looks great and I appreciate the notes about the crust. I haven't had Port Salut in a couple of years...must pick some up to make this recipe!<BR/>Thanks for joining in La Fête du Fromage.Jenniferhttps://www.blogger.com/profile/18245742506531002363noreply@blogger.com