Rahul Sharma (Editor)

Saint Paulin cheese

Updated on
Share on FacebookTweet on TwitterShare on LinkedInShare on Reddit
Covid-19
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Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks.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.

Saint-Paulin cheese Cheese Saint Paulin dobbernationLOVES
Saint-Paulin cheese wwwpleasureandcheesescasitesdefaultfilesimag
Saint-Paulin cheese FileSaint Paulin cheesejpg Wikimedia Commons
Saint-Paulin cheese Nutritions Cheese Saint Paulin per 100 grams
Saint-Paulin cheese SaintPaulin cheese Wikipedia
Saint-Paulin cheese Couturier North America 7oz Saint Paulin Retail Pack
Saint-Paulin cheese StPaulin Fritz All You Need is Cheese

References

Saint-Paulin cheese Wikipedia


Similar Topics
Coulommiers cheese
Mimolette
Port Salut
Topics
 
B
i
Link
H2
L