{"id":5020,"date":"2024-09-28T21:47:16","date_gmt":"2024-09-28T13:47:16","guid":{"rendered":"https:\/\/www.marga.org\/foodblog\/?p=5020"},"modified":"2024-09-28T21:47:41","modified_gmt":"2024-09-28T13:47:41","slug":"trader-joes-port-salut-review","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2024\/09\/trader-joes-port-salut-review\/","title":{"rendered":"Trader Joe&#8217;s Port Salut review"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong><a href=\"https:\/\/en.wikipedia.org\/wiki\/Port_Salut\">Port Salut<\/a><\/strong> is a semi-soft cow&#8217;s milk cheese developed by monks from the <a href=\"https:\/\/en.wikipedia.org\/wiki\/Port-du-Salut_Abbey\">Port-du-Salut Abbey<\/a> in the 19th century.  It is now produced commercially.  <br><br>While the cheese is not as soft as brie and the like, it is spreadable enough.  It has a stronger flavor than brie, a bit more &#8220;rotten,&#8221; but it was quite enjoyable.  In all, I think I prefer the consistency of brie, however.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Port Salut is a semi-soft cow&#8217;s milk cheese developed by monks from the Port-du-Salut Abbey in the 19th century. It is now produced commercially. While the cheese is not as soft as brie and the like, it is spreadable enough. It has a stronger flavor than brie, a bit more &#8220;rotten,&#8221; but it was quite [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":5014,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[28,259],"class_list":["post-5020","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese","tag-reviews","tag-trader-joes","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/5020","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=5020"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/5020\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media\/5014"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=5020"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=5020"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=5020"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}