| 词条 | Saint-Paulin cheese |
| 释义 |
| name = Saint Paulin | image = | othernames = | country = France | regiontown = | region = | town = | source = Cows | pasteurized = Yes | texture = Soft pressed cheese | fat = | protein = | dimensions = | weight = | aging = 4-5 weeks | certification = }}{{commons|:Category:Saint-paulin (cheese)|Saint_Paulin}} Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks. It is a buttery cheese, but firm enough for slicing. Saint Paulin is similar to Havarti and Esrom, and is suited to serving as a table or dessert cheese; it is often served with fruit and light wine. 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. A cousin to Port-Salut, this cheese was originally made by Trappist monks at Saint Paulin. It is made with pasteurised milk and has a washed rind. Curdled, stirred, drained and bathed in brine, the crust has a touch of annatto 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, this tasty cheese has a taste of slightly acidulated fresh milk. See also
External links
3 : French cheeses|Cow's-milk cheeses|Trappist cheeses |
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。