Saint-Paulin
Saint-Paulin
is a semi-hard cheese made from cow’s milk. Similar to the famous monastery
cheese Port-du-Salut, in 1930 it was the first cheese made from pasteurized
milk to be put on sale. Now it is made all over France.
The mass
is pressed, not heated, and the ripening period is two to three weeks. There
are two sizes: 8 inch diameter and 5 inch diameter, with firm, very smooth mass
having irregular holes, white interior with slightly salty, orange rind of
mild, slightly strong, pleasant flavor.
It is
best to pair with fruity white wines and also young Bordeaux with ripe tannins.
Saint-Paulin
is a semi-hard cheese made from cow’s milk. Similar to the famous monastery
cheese Port-du-Salut, in 1930 it was the first cheese made from pasteurized
milk to be put on sale. Now it is made all over France.
The mass
is pressed, not heated, and the ripening period is two to three weeks. There
are two sizes: 8 inch diameter and 5 inch diameter, with firm, very smooth mass
having irregular holes, white interior with slightly salty, orange rind of
mild, slightly strong, pleasant flavor.
It is
best to pair with fruity white wines and also young Bordeaux with ripe tannins.
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