| SAINT PAULIN |
 Description:
Once made exclusively
in monasteries. Today the cheese is produced in Bretagne and Maine under the
artisan and industrial methods. It is a perfect introduction to the French
traditional cheese. Do not forget to put out the rind.
Texture:
The rind is thin and humid, the
pâte supple and pale yellow.
Taste:
Cousin to the Port-Salut, this farmer
cheese has a smooth pâte and a salty taste. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
1600 g |
| Affinage |
 |
1 month |
| Pate
(dough) |
 |
Uncooked, pressed semi-hard cheese |
|
