🧀 Saint-Paulin
Also known as: St Paulin
Saint-Paulin is a ripened firm to semi-hard cheese with its own Codex Alimentarius standard (CXS 271-1968).
Saint-Paulin is a ripened firm to semi-hard cheese with its own Codex Alimentarius standard (CXS 271-1968).
The standard allows cows' milk, buffaloes' milk or mixtures of them. Permitted ingredients include starter cultures and rennet, and the cheese is salted in brine. Milkfat in dry matter must be at least 40%, and dry matter at least 44% (for 40% to under 60% fat in dry matter).
The body is near white or ivory to light yellow, firm but flexible, and gas holes are generally absent. The cheese is sold with or without a dry or slightly moist rind, which is hard but elastic and may be coated. Ripening normally takes from 1 week at 10-17 °C, depending on the maturity wanted.
According to the standard's appendix, the usual shape is a small flat cylinder with slightly convex sides, about 20 cm in diameter and at least 1.3 kg. 'Petit Saint-Paulin' is 8-13 cm across and at least 150 g; 'Mini Saint-Paulin' weighs at least 20 g. It belongs to Semi-hard cheeses.
Facts
| Raw material | Cows' or buffaloes' milk, or a mixture |
|---|---|
| Duration | Ripening normally from 1 week at 10-17 °C |
| Legal basis | Codex Standard for Saint-Paulin CXS 271-1968 1 |
What it includes
How it connects to Cheese
🧀 Saint-Paulin → kind of → 🧀 Semi-hard cheeses → kind of → 🧀 Cheese
Links
- Made from which milk
- 🥛 Cow's milk
- Part of
- 🧀 Semi-hard cheeses, 🇫🇷 French cheeses
Frequently asked questions
What milk is Saint-Paulin made from?
The Codex standard allows cows' milk, buffaloes' milk or mixtures of them.
How much fat does Saint-Paulin contain?
At least 40% milkfat in dry matter, with a reference level of 40% to 50%.
Does Saint-Paulin have a rind?
It is sold with or without a rind; the rind is dry or slightly moist, hard but elastic, and may be coated.
Similar
🧀 Caerphilly cheese · 🧀 Maasdam · 🧀 Edam · 🧀 Tilsit cheese · 🧀 Butterkäse · 🧀 Tulum cheese
ℹ️ Dairy products contain lactose and milk proteins: if you are lactose intolerant or allergic to milk protein, ask a doctor.
Sources
- Codex Alimentarius: Standard for Saint-Paulin (CXS 271-1968)
- Codex Alimentarius: General Standard for Cheese (CXS 283-1978)