Rahul Sharma (Editor)

Saint Paulin cheese

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Source of milk  Cows
Texture  Soft pressed cheese
Country of origin  France
Pasteurized  Yes
Aging time  4-5 weeks
Saint-Paulin cheese Fromital Fromagerie Italienne Moroccan cheese Uncooked Pressed
Similar  Port Salut, Coulommiers cheese, Saint‑Nectaire, Pont‑l'Évêque cheese, Mimolette

Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks.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.

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Saint-Paulin cheese Wikipedia

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