From the family of cheeses originally made by trappist monks, comes the delicious, melt-in-your-mouth Saint-Paulin, which is similar to Noyan .More about Saint-Paulin Less about Saint-Paulin
Saint-Paulin is a Semi-soft cheese with irresistible charm that melts beautifully, but truly shines when served on a cheese tray. The texture is smooth, yet firm enough to slice, and the taste is buttery, nutty and slightly sweet.
Saint-Paulin 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.
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, like most Semi-soft cheeses, 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. Before using, it is important to allow cheese to thaw slowly in the refrigerator.
Glengarry Fine CheeseFleur-En-LaitThe Fleur-en-Lait is related to the French St-Paulin.Learn about this cheese
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