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from pasteurized cow's milk, originally made by Trappist monks.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.
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