| Saint Paulin | |
|---|---|
 | |
| Country of origin | France |
| Source of milk | Cows |
| Pasteurized | Yes |
| Texture | Soft pressed cheese |
| Aging time | 4-5 weeks |
 Related media on Commons | |
Saint Paulin (French pronunciation:[sɛ̃polɛ̃]) is a creamy, mild, semi-softFrenchcheese made frompasteurizedcow'smilk, originally made byTrappistmonks at Saint Paulin.[1][2] It is a buttery cheese, but firm enough for slicing. Saint Paulin is similar toHavarti andEsrom, and is suited to serving as a table or dessert cheese; it is often served with fruit and lightwine. Genuine Saint Paulin has an edible yellow-orange rind. It is ripened in a round loaf with slightly protruding sides, and matures in about four weeks.
A cousin toPort Salut, this cheese is made with pasteurised milk and has a washed rind. Curdled, stirred, drained, and bathed in brine, the crust has a touch ofannatto to give it a distinctive orange tint. Saint Paulin spends three weeks in a ripening chamber. It is a subtle cheese, with a hint of sweetness and a taste of slightly acidulated fresh milk.
 | ThisFrench cheese-related article is astub. You can help Wikipedia byexpanding it. |