Saint Paulin

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Production, history, origin and related varieties are unproven.

Saint Paulin

Saint Paulin is a creamy, mild, semi-hard cheese made from pasteurized cow's milk . It is similar to the Havarti and Esrom varieties . It was originally made by the Trappist Order in the French-Canadian area of Saint-Paulin . Today it is produced in Lower Normandy , Brittany , Lorraine , Nord-Pas-de-Calais and Québec .

The loaves with a diameter of approx. 20 cm and a thickness of 6 cm usually weigh less than 2 kg and are ripened for approx. 4–5 weeks. They have a thin, mostly yellow-orange and edible rind.