Saint-Paulin
From the family of cheeses created by trappist monks, here is a cheese with irresistible charm that is similar to Noyan. Milder than Oka, it literally melts in your mouth.
- Aroma Light milk and yogurt aroma
- Taste Taste of butter and nut, sweet, slightly acidulous
- Texture Supple and flexible, rather elastic texture
Basic info
Category: Semi-soft
Appearance: Smooth surface covered with an orange film; cream to light yellow interior
How to enjoy them?
Saint-Paulin melts particularly well in pasta sauces, rice dishes, quiches and omelettes. In cubes, it adds flavour to salads. It is also a cheese you would appreciate at the end of a meal or at a tasting with some fresh fruit, good bread and a glass of wine or a cup of hot tea.
How are they made?
The milk is gently heated along with the culture and rennet. After the curd is formed it is put into a mould and then placed in a brine solution to “set” the cheese. An annatto solution can be applied to the crust to create a coloured rind; it is for appearance only. Some producers will use an edible paraffin to protect the curd. This cheese is not long aged.
Visit the cheesemaking page to learn more about how Canadian cheeses are made.
Conservation
Storage
As a rule, make sure that the wrapping adheres well to the cheese to prevent it from drying out. Store your cheeses in the lower shelf of your refrigerator, far from foods with strong odours, to avoid absorption of unwanted tastes and smells. If you follow these rules, your refrigerator’s vegetable drawer will make a good storage place.
To preserve its freshness, plastic wrap is the most versatile and accessible. It also provides the tightest seal to protect it from moisture, odours and possibly mould in the fridge.
Freezing
All cheeses can be frozen but do keep in mind that freezing can affect their texture and character. This is why thawed cheeses are best used for cooking. Neither the taste nor the texture of meals cooked with previously frozen cheeses will be affected.
You can freeze cheeses, in pieces of 500 g or less, for up to two months! Make sure they are carefully wrapped in plastic wrap and place them in an airtight freezer bag. It is important to allow them to thaw slowly in the refrigerator before using.
