Saint Paulin
Country of Origin/Region:
France - Burgandy and Normandy
Source of Milk:
Cow
Texture:
Semi-Soft
Cultured:
Soft Ripened
Culinary Uses:
Table cheese, snacks
Description:
Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks.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.