Saint-Paulin was firstly made by Trappist monks as a creamy and semi-soft cheese. The pasteurised cow’s milk and four weeks long maturation give a buttery texture, and an edible yellow-orange rind allows slicing. It works ideal for serving as a table or dessert cheese with fruit and light wine.

2.0

1 ratings

Dziubens

a year ago

Nice, creamy cheese. Not very flavorsome, very mild for my taste

Get the App. It's Free

Start discovering new cheese and sharing your
reviews with people from all around the world.

Download on the App StoreGet it on Google Play