Saint-Paulin is a creamery, semi-soft cheese made from cow’s milk. It usually has a wheel-shape. The thin, washed rind is smooth and leathery. It ranges in colour from pale yellow to bright mandarin orange. It was the first French cheese produced from pasteurized milk and has remained so. St. Paulin (also known as Port Salut, a licensed name) is a mild and very pleasing dessert or table cheese, originally made by Trappist Monks. Saint-Paulin is creamy and butter-like, yet firm enough for slicing. However, beware imitations that use a plastic inedible rind. Saint-Paulin goes well with fruit and light wine.

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