All areas but primarily in Brittany
of Milk: Cow
2 to 3 weeks
Both versions are available
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