Saint Paulin, from Life in Provence, is a creamy, semi-soft cheese made from cow’s milk. It is smooth and butter-like, yet firm enough for slicing. It is a slightly pressed curd in wheel form and has a thin rind, whose bright mandarin orange color is smooth and leathery.
St. Paulin — almost identical to Port Salut — is a mild and very pleasing dessert or table cheese. Originally made by Trappist Monks, it was the first French cheese produced from pasteurized milk. From Poitou-Charentes, France.
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Cheese, News | February 1st, 2012