Saint Paulin is a mild, semi-soft, cows milk cheese. It is made throughout the entire country of France but primarily in the Brittany region in the northwestern part of the country. It is a washed rind cheese with a mild and somewhat elastic ivory colored pate. This cheese is modeled on Port-du-Salut and was the first cheese to be made with pasteurized milk. Only within the last 20 years has a raw milk version of this cheese been available. This cheese was originally produced exclusively in monasteries. It is now also manufactured by private companies.