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Saint Paulin

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Country: France
Region: All areas but primarily in Brittany
Texture: Semi-Soft
Type of Milk: Cow
Aging time: 2 to 3 weeks
Pasteurized: 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 companies.

 

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