Saint-Paulin cheese

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For the municipality of the same name, see Saint-Paulin, Quebec.

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Saint Paulin

Country of origin
France

Source of milk
Cows

Pasteurized
Yes

Texture
Soft pressed cheese

Aging time
4-5 weeks

Related media on Wikimedia Commons

Wikimedia Commons has media related to Saint_Paulin.

Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow’s milk, originally made by Trappist monks.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.
See also[edit]

Port Salut, another Trappist cheese from France

External links[edit]

Cheese.com
Cheeseline.com

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French cheeses

AOC

Abondance
Banon
Beaufort
Bleu d’Auvergne
Bleu des Causses
Bleu de Gex
Bleu du Vercors
Brie de Meaux
Brie de Melun
Brocciu
Camembert
Cantal
Chabichou du Poitou
Chaource
Chevrotin
Comté
Coulommiers
Crottin de Chavignol
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Fourme d’Ambert
Fourme de Montbrison
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Langres
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Neufchâtel
Ossau-Iraty
Pélardon
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Reblochon
Rigotte de Condrieu
Rocamadour
Roquefort
Saint-Nectaire
Sainte-Maure de Touraine
Salers
Selles-sur-Cher
Valençay

Unprotected
varieties

Abbaye de Tamié
Bleu de Bresse
Brillat-Savarin
Brie
Cabécou
Cancoillotte
Carré de l’Est
Chaumes
Clochette
Délice d’Argental
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Etorki
Explorateur
Gaperon
Mont des Cats
Mimolette
Olivet cendré
Port Salut
Raclette
Rochebaron
Saint Agur Blue
Saint-Félicien
Saint-Marcellin
Saint-Paulin
Vacherin
Vieux-Boulogne

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2017년 2월 21일