Dairy
Saint Paulin
Saint Paulin is a semi-soft cow’s-milk cheese in the Port-Salut family: a pale, springy paste, mild creamy flavour, and a thin orange or straw rind from washing or surface treatment. It is less pungent than traditional monastery washed rinds, aimed at everyday table use with a clean, lightly lactic taste and good melting properties. Produced widely in France and by dairies elsewhere under the style name, it is sliced for sandwiches, snacks, and boards, and used in cooked dishes where a gentle melt is wanted without strong aroma.
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Trappist cheese methods at Port-du-Salut gave rise to related mild semi-soft styles later sold as Saint Paulin.
Saint Paulin emerged as a commercial name for monastery-style mild washed-rind cow’s-milk discs.
Industrial production expanded Saint Paulin as an affordable everyday semi-soft cheese.
Export and private-label versions spread the style beyond French domestic markets.
Saint Paulin remained a staple mild orange-rind cheese alongside branded Port Salut.