Tags: Cheese, Food.
Saint Paulin is a creamy mild semi-soft French cheese made from pasteurized cow’s milk originally made by Trappist monks.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.
