Source of milk Cows | Pasteurized Yes Aging time 4-5 weeks | |
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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Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks.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.







References
Saint-Paulin cheese Wikipedia(Text) CC BY-SA