Saint Paulin


Once  upon a time this cheese was 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 cut off the rind, as it is artificial. Cousin to the Port-Salut, this farmer cheese has a smooth, supple pate and a salty taste. The rind is thin pale yellow/orange in colouring.

Country of origin: France
Region, townBrittany
Source of milkCow's Milk
Texture: Creamy and firm
FlavourButtery and nutty
Aging time4 – 5 weeks

Serving suggestion: Food that compliments this cheese is varied from fruits, steamed asparagus or broccoli and baby greens salad drizzled with Balsamic vinegar and olive oil. It is also a great addition to any cheese board and children tend love it.

Wine Pairing: Pair with a Red wine: Bordeaux (Merlot, Cabernet-Franc grapes)or White wine: Riesling (Riesling grape)

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