Saint-Paulin — The Taste of Northwestern Terroir
The first cheese to be made with pasteurized milk, Saint–Paulin is a mild, semi-soft cheese made throughout France but primarily in northwestern France’s Brittany peninsula region. Once produced exclusively in monasteries, Saint–Paulin is now made in large and small versions by private companies.
Type: Cow’s milk
Origin: Brittany >> Map
Production and Aging: Washed rind, aged two to three weeks or longer
Appearance: Round shape, golden rind and a light-colored pâte
Texture and Taste: Semi-soft with sweet flavor of butter and walnut. A pleasantly mild and milky taste.
Serving suggestions: Mild flavor makes it pair well with several wine types. Try a Beaujolais or Riesling.
Similar Cheeses: Modeled on Port-du-Salut; Milder but similar to Livarot, Munster, Époisses de Bourgogne
