Our “Abbaye Sainte-Mère” Saint-Paulin is a semi-hard, pressed, uncooked cheese with a mild flavour.

It has an attractive yellow-orange rind and a soft texture and lightly salted flavour.

Saint-Paulin is kept in the ripening cellar for five weeks, during which time it develops a mild, delicate flavour on the palate, with a hint of milk.

Just the facts

- Made with Normandy milk and ripened in our cellars in Normandy

- It has a mild, delicate taste with a milky flavour that will appeal to all taste buds

- A soft, lightly salted cheese

- It can be eaten cold on a platter, in a sandwich or hot as a raclette-type meal