Originally made by Trappist monks, Saint-Paulin is a semi-soft cow’s milk cheese similar to Havarti and Esrom. With creamy, firm texture, it has a washed rind and yellow-orange colour. The cheese is somewhat buttery in taste and ripens completely in 4-5 weeks. This vegetarian cheese contains 40% fat and pairs well with Bourdeaux jeune fruite, Beaujolais, Riesling, light and fruity wines.

3.6

22 ratings

Tamas Vigh

16 days ago

Medium strong taste, nothing special, medium hard

Kevin Vandamme

a month ago

Djason

2 months ago

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