Saint-Paulin

1. History

Saint-Paulin originates from the Trappist monks of the Port-du-Salut Abbey, located in the commune of Saint-Paulin in Mayenne. Originally produced exclusively in monasteries around 1815, this cheese was created according to Cistercian tradition with meticulous craftsmanship passed down through generations. Today, it is manufactured industrially over a very large area, although farmers in the North continue to produce it with raw milk using traditional methods.

2. Physical characteristics

Saint-Paulin is an uncooked pressed semi-hard cheese made from cow's milk, weighing an average of 2 kilograms. Its crust is fine, moist, and orange in color. Its paste, pale cream to pale yellow in color, is supple and quite elastic, offering a tender and pleasant texture in the mouth.

3. Taste profile

Saint-Paulin is generally mild and tangy with delicate aromas of fresh milk. However, farm-produced versions made from raw milk in northern France are much more distinctive and characterized. The cheese presents a slight odor of lactic fermentation that makes it easily recognizable.

4. Production zone and period

Saint-Paulin is produced over a very large area including Normandy, Brittany, Lorraine, and Nord-Pas-de-Calais in France, as well as Quebec and Réunion. Northern France remains historically a major region for production and consumption for over 100 years. This cheese is produced throughout the year and consumed year-round, being aged for two months in humid caves with washings.

5. Certification

Saint-Paulin is not protected by a Controlled Designation of Origin (AOC) or Protected Designation of Origin (AOP). Its denomination is defined by French legislation, particularly by decree n°2077-628 of April 27, 2007, which establishes the definitions of Saint-Paulin, Petit Saint-Paulin, and Mini Saint-Paulin. It is a generic term designating all uncooked pressed semi-hard cheeses of monastic origin and the cooperative or industrial products that have replaced them.