Saint-Paulin cheese

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Saint Paulin
Country of origin France
Source of milk Cows
Pasteurized Yes
Texture Soft pressed cheese
Aging time 4-5 weeks
Commons page Related media on Wikimedia Commons

Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks. It is a buttery cheese, but firm enough for slicing. Saint Paulin is similar to Havarti and Esrom, and is suited to serving as a table or dessert cheese; it is often served with fruit and light wine. 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A cousin to Port-Salut, this cheese was originally made by Trappist monks at Saint Paulin. It is made with pasteurised milk and has a washed rind. Curdled, stirred, drained and bathed in brine, the crust has a touch of anatto 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, this tasty cheese has a taste of slightly acidulated fresh milk.

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