Andy Montoya
Saint-Paulin is a creamy, mild, semi-soft French cheese made from pasteurised cow's milk. It was originally made by Trappist monks at Saint Paulin, and is now made in France, Canada, the US and Denmark. 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.
| Characteristics | Values |
|---|---|
| Place of origin | France |
| Type of milk | Cow's milk |
| Texture | Semi-soft |
| Rind | Washed, yellow-orange |
| Taste | Buttery, tangy |
| Ripening time | 4-5 weeks |
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What You'll Learn
Saint Paulin is a French cheese made from pasteurised cow's milk
Saint Paulin was originally made by Trappist monks at Saint Paulin. It 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.
Saint Paulin is a cousin to Port Salut, which was originally made by monks in an abbey named Notre Dame du Port-du-Salut. The rights to production were eventually sold to a larger cheese factory, and the name is still held by them. However, the process was also passed on to other abbeys and convents, and similar cheeses are still made in the traditional way in France, as well as in Canada, the US, and Denmark.
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It was originally made by Trappist monks
Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurised cow's milk. It was originally made by Trappist monks at Saint Paulin, though the rights to production were eventually sold to a larger cheese factory. The cheese is pressed into shape, washed in brine, then matured for about two weeks, being turned every day. The rinds are painted with an orange food colouring.
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. It has a smooth, supple texture, a buttery flavour, and a tangy finish. The cheese ripens fully in 4–5 weeks and develops a yellow-orange rind. It is a cousin to Port Salut, which was originally made by monks at the abbey of Notre Dame du Port-du-Salut.
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It is similar to Havarti and Esrom
Saint-Paulin is a creamy, mild, semi-soft French cheese made from pasteurised cow's milk. It 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. It is ripened in a round loaf with slightly protruding sides, and matures in about four weeks. Its rind is washed and coloured yellow-orange.
Saint-Paulin is a cousin to Port Salut, which was originally made by monks in an abbey named Notre Dame du Port-du-Salut. Some cheese professionals prefer to use the term "Port du Salut Cheeses" for artisanal cheeses produced by monasteries or small creameries, which will still generally actually wash and cure the rind, giving the cheese a more developed taste. The term "Saint Paulin" is used for mass-produced cheeses with artificially-coloured rinds. However, among amateurs, the two terms are used interchangeably now.
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It is a semi-soft, washed-rind cheese
Saint-Paulin is a semi-soft, washed-rind cheese made from pasteurised cow's milk. It is a creamy, mild, buttery French cheese, similar to Havarti and Esrom. It is often served as a table or dessert cheese, accompanied by fruit and light wine.
Saint-Paulin was originally made by Trappist monks, who washed and cured the rind, giving the cheese a more developed taste. The cheese is pressed into shape, washed in brine, then matured for about two weeks, being turned every day. The rinds are painted with an orange food colouring.
Saint-Paulin is a cousin to Port Salut, which was originally made by monks in an abbey named Notre Dame du Port-du-Salut. The rights to production were eventually sold to a larger cheese factory, and the name Port Salut is now only available to the new industrial owners. However, the traditional production process was passed on to other Abbeys and Convents, and similar cheeses are still made in the traditional way in France, as well as in Canada, the US, and Denmark.
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It is ripened in a round loaf and matures in about four weeks
Saint-Paulin is a creamy, mild, semi-soft French cheese made from pasteurised cow's milk. It is ripened in a round loaf with slightly protruding sides and matures in about four weeks. The cheese is pressed into shape, washed in brine, and matured for about two weeks, being turned every day. The rinds are painted with an orange food colouring. The cheese ripens fully in four to five weeks and develops a yellow-orange rind.
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. It is a cousin to Port Salut, which is made with pasteurised milk and has a washed rind. Port Salut was originally made by monks in an abbey named Notre Dame du Port-du-Salut. Saint-Paulin Fritz is a variation of Saint-Paulin cheese. While similar in texture and taste, it may have slight differences in production methods or regional milk characteristics.
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Frequently asked questions
Saint Paulin cheese is made in France, Canada, the US and Denmark.
Trappist monks originally made Saint Paulin cheese.
Saint Paulin cheese is made from cow's milk.
