Originally made by Trappist monks, Saint-Paulin is a semi-hard cow’s milk cheese similar to Havarti and Esrom. With creamy, firm texture, it has a washed rind and yellow-orange color. 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.
Other French cheeses: