Saint Paulin is a creamy, mild, semi-soft

French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...

made from

pasteurize Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. Th ...

cow Cattle (''Bos taurus'') are large, domesticated, cloven-hooved, herbivores. They are a prominent modern member of the subfamily Bovinae and the most widespread species of the genus ''Bos''. Adult females are referred to as cows and adult ma ...

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune ...

, originally made by

Trappist The Trappists, officially known as the Order of Cistercians of the Strict Observance ( la, Ordo Cisterciensis Strictioris Observantiae, abbreviated as OCSO) and originally named the Order of Reformed Cistercians of Our Lady of La Trappe, are a ...

monk A monk (, from el, μοναχός, ''monachos'', "single, solitary" via Latin ) is a person who practices religious asceticism by monastic living, either alone or with any number of other monks. A monk may be a person who decides to dedica ...

s at Saint Paulin. It is a buttery cheese, but firm enough for slicing. Saint Paulin is similar to

Havarti Havarti () or cream havarti ( da, flødehavarti) is a semisoft Danish cow's milk cheese. It can be sliced, grilled, or melted. History Havarti was previously called "Danish Tilsiter" after the German cheese type tilsiter. Danish productio ...

and

Esrom Esrom, or Danish Port Salut cheese is a Trappist-style pale yellow semi-soft cow's milk cheese with a pungent aroma and a full, sweet flavour. History It takes its name from the monastery, Esrom Abbey, where it was produced until 1559. The produc ...

, and is suited to serving as a table or dessert cheese; it is often served with fruit and light

wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...

. 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. A cousin to

Port Salut Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France, with a distinctive orange rind and a mild flavour. The cheese is produced in wheels approximately 23 cm (9 inches) in diameter, weighing approxima ...

, this cheese is made with pasteurised milk and has a washed rind. Curdled, stirred, drained, and bathed in brine, the crust has a touch of

annatto Annatto ( or ) is an orange-red condiment and food coloring derived from the seeds of the achiote tree (''Bixa orellana''), native to tropical America. It is often used to impart a yellow or orange color to foods, but sometimes also for its flav ...

to give it a distinctive orange tint. Saint Paulin spends three weeks in a ripening chamber. It is a subtle cheese, with a hint of sweetness and a taste of slightly acidulated fresh milk.

References

External links

Cheese.comCheeseline.comwww.isigny-ste-mere.com/en/our-cheeses
French cheeses Cow's-milk cheeses Trappist cheeses {{Cheese-stub

See also

References

External links