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to give it a distinctive orange tint. Saint Paulin spends three weeks in a ripening chamber. It is a subtle cheese, with a hint of sweetness and a taste of slightly acidulated fresh milk.
137:. Genuine Saint Paulin has an edible yellow-orange rind. It is ripened in a round loaf with slightly protruding sides, and matures in about four weeks.
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at Saint Paulin. It is a buttery cheese, but firm enough for slicing. Saint Paulin is similar to
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Cheese: Chemistry, Physics and
Microbiology, Volume 1: General Aspects
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R. Andrew Wilbey; J.E. Scott & Richard K. Robinson (2012).
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184:. Springer Science & Business Media. p. 211.
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16:For the municipality of the same name, see
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260:www.isigny-ste-mere.com/en/our-cheeses
160:, another Trappist cheese from France
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218:. Academic Press. p. 273.
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100:is a creamy, mild, semi-soft
737:. You can help Knowledge by
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342:Bleu du Vercors-Sassenage
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512:Sainte-Maure de Touraine
90:Related media on Commons
733:-related article is a
477:Pouligny-Saint-Pierre
181:Cheesemaking Practice
118:, originally made by
412:Fourme de Montbrison
397:Crottin de Chavignol
18:Saint-Paulin, Quebec
593:DĂ©lice de Bourgogne
492:Rigotte de Condrieu
71:Soft pressed cheese
789:Cow's-milk cheeses
698:Vacherin Mont d'Or
543:Baguette laonnaise
212:P. F. Fox (2004).
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588:DĂ©lice d'Argental
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739:expanding it
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229:. Retrieved
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195:. Retrieved
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140:A cousin to
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98:Saint Paulin
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26:Saint Paulin
608:Explorateur
462:Ossau-Iraty
392:Coulommiers
332:Bleu de Gex
109:pasteurized
60:Pasteurized
778:Categories
663:Rochebaron
653:Port Salut
497:Rocamadour
457:Neufchâtel
250:Cheese.com
165:References
158:Port Salut
142:Port Salut
107:made from
76:Aging time
633:Mimolette
613:Faisselle
583:Clochette
502:Roquefort
487:Reblochon
452:Mâconnais
437:Mont d’Or
432:Maroilles
382:Chevrotin
372:Chabichou
362:Camembert
312:Abondance
79:4-5 weeks
668:Sarasson
658:Raclette
522:Valençay
482:PĂ©lardon
417:Laguiole
402:Époisses
377:Chaource
322:Beaufort
231:9 August
197:9 August
152:See also
120:Trappist
623:Gaperon
578:Chaumes
563:Cabécou
467:Picodon
447:Munster
442:Morbier
427:Livarot
422:Langres
357:Brocciu
146:annatto
127:Havarti
68:Texture
731:cheese
628:Metton
603:Etorki
517:Salers
367:Cantal
222:
188:
105:cheese
102:French
44:France
729:This
387:Comté
317:Banon
131:Esrom
123:monks
735:stub
553:Brie
233:2019
220:ISBN
199:2019
186:ISBN
135:wine
129:and
116:milk
54:Cows
304:AOC
114:'s
112:cow
63:Yes
780::
766:e
759:t
752:v
741:.
288:e
281:t
274:v
235:.
201:.
20:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
