Saint-Paulin

Saint-Paulin is defined by the law as a semi-hard uncooked pressed cheese made with cow’s milk of an average weight of 4.4 lbs. Originally produced by the Trappist monks of Saint-Paulin, it is industrially manufactured today over a very large area that includes Normandy, Brittany, Lorraine, Nord-Pas-de-Calais and even Quebec!

The north of France has been a major region for the manufacture and consumption of Saint Paulin for a hundred years. Today, the raw milk version is mainly produced by farmers, who mature this cheese the old-fashioned way, in spite of its industrial reputation.

The definitions of Saint Paulin, Petit Saint Paulin and Mini Saint Paulin were established in the French decree n°2077-628 of April 27, 2007.

This cheese is generally mild and tangy with a light taste of fresh milk. However, farm-produced Saint Paulin made from raw milk in the north of France are much more distinctive.