transcription, транскрипция: [ ˌpȯr-də-sə-ˈlü, -sa-; -səl-ˈyü, -sal- ]
noun
Etymology: French port-du-salut, port-salut, from Port du Salut, Trappist abbey in northwest France
Date: 1881
: a semisoft pressed ripened cheese of usually mild flavor originated by Trappist monks in France