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Saint Paulin
Once made exclusively in monasteries. Today the cheese is produced in Bretagne and Maine under the artisan and industrial methods. It is a perfect introduction to the French traditional cheese. Do not forget to put out the rind. Cousin to the Port-Salut, this farmer cheese has a smooth pâte and a salty taste. The rind is thin and humid, the pâte supple and pale yellow.
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Once made exclusively in monasteries. Today the cheese is produced in Bretagne and Maine under the artisan and industrial methods. It is a perfect introduction to the French traditional cheese. Do not forget to put out the rind. Cousin to the Port-Salut, this farmer cheese has a smooth pâte and a salty taste. The rind is thin and humid, the pâte supple and pale yellow.
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Area
Nord-Pas-de-Calais |
Season
Spring - Summer - Fall |
Maturing
Minimum 1 monthFor US deliverymaturing extended over 60 days |
Pate
Uncooked, pressed semi-hard cheese |
Milk
Cow |
Pieces
Weight
200 g (7 Ozs)
Pairing cheese and wine
Red wine: Bordeaux (Merlot, Cabernet-Franc grapes)White wine: Riesling (Riesling grape)
 Products
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