Fromagerie Fritz Kaiser

St-Paulin - Fritz

St-Paulin Fritz features the aromas of milk and yogurt, and reveals a buttery, nutty flavour that is slightly tangy.

Made by Fromagerie Fritz Kaiser

Founded in 1981 by Mr. Fritz Kaiser, the fromagerie is situated in Noyan, Quebec, close to the New York State border. Fromagerie Fritz Kaiser specializes in the production of washed, bloomy and mixed rind cheeses, and has garnered several prestigious awards in the past few years.

See all cheeses by Fromagerie Fritz Kaiser

About this cheese

This semi-soft, uncooked, pressed cheese is interior-ripened for 4 weeks. The smooth surface is covered with an orangey-red edible film. The cheese is cream to pale-yellow in colour, and has a smooth yet elastic texture. It features the aromas of milk and yogurt, and reveals a buttery, nutty flavour that is slightly tangy.

Pair it with...

food

Serve with rye breads.

See pairings article

wine

Pair with a light red wine, such as Gamay.

See pairings article

beer

Pair with lagers.

wine

Pair with a full-bodied white wine, such as Gewürztraminer.

See pairings article

Additional Information

Family Saint-Paulin
Texture Semi-soft
Province Quebec
Rind type Waxed
Milk type Pasteurized
Moisture 50%
Milk fat 25%
Distribution Federal

Keeping Cheese

Storage

Saint-Paulin and Semi-soft cheeses in general, should keep in the refrigerator for 2-3 weeks.

Proper storage includes making sure that the wrapping adheres well to the cheese to prevent it from drying out. Keep cheeses on a lower shelf of your refrigerator, far from foods with strong odours, to avoid absorption of unwanted tastes and smells. If you follow these guidelines, your refrigerator’s vegetable drawer will be a good storage spot.
Plastic wrap is the most versatile, accessible and efficient way to preserve cheese freshness. It also provides the tightest seal to protect from moisture, odours and possibly mould in the fridge.

Freezing

Most cheeses can be frozen, but it is important to keep in mind that freezing can affect texture and character. This is why thawed cheeses are best reserved for use in cooking. Neither the taste nor texture of meals cooked with previously frozen cheeses will be affected.
You can freeze Saint-Paulin, in pieces of 500 g or less, for up to two months! Just carefully wrap cheese in plastic wrap and place in an airtight freezer bag or vacuum pack. Before using, it is important to allow cheese to thaw slowly in the refrigerator.

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