Saint Paulin

Originally made by Trappist monks, Saint Paulin is a semi-soft, washed-rind cheese made from pasteurized cow's milk. It has a smooth, supple texture, a buttery flavor, and a tangy finish. The cheese ripens fully in 4–5 weeks and develops a yellow-orange rind. It can be served with fruits and light wines. Saint-Paulin Fritzis a variation of Saint-Paulin cheese. While similar in texture and taste, it may have slight differences in production methods or regional milk characteristics.