SAINT PAULIN
A brief history of Saint-Paulin cheese
Once, Saint-Paulin cheese was made exclusively in monasteries. Today, this french cheese is produced in Bretagne and Maine under artisanal and industrial methods. It is a perfect introduction to the French traditional cheese.
How to eat to eat Saint-Paulin? Do not forget to put out the rind. Cousin to the Port-Salut, this farmer cheese has a smooth pâte and a salty taste. The rind is thin and humid, the pâte supple and pale yellow.
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200 g (7 Ozs)
Description
- Weight: 200 g (7 Ozs)
- Refining: Minimum 1 month. For US deliverymaturing extended over 60 days
- Cheese: Pieces
- Milk: Cow
- Treatment: Raw milk
- Dough: Uncooked, pressed semi-hard cheese
- Season(s): Spring, Summer, Fall
Ingredients:
Cow milk
Wine and cheese pairing
- RED WINE Bordeaux (Merlot, Cabernet-Franc grapes)
- WHITE WINE: Riesling (Riesling grape)
Nutritional values
- FOR 100G
- Energy (KJ): 1530 KJ
- Energy (KCAL): 370 KCAL
- Lipides (G): 30.4g
- Saturated fat (G): 19.7g
- Carbohydrate (G): 0.9g
- Sugar (G): 0.2g
- Proteins (G): 23.5g
- Salt (G): 0g
Allergens
- Allergens: milk and dairy products