Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks at Saint Paulin.

It is ripened in a round loaf with slightly protruding sides, and matures in about four weeks.

A cousin to Port Salut, this cheese 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.

It is a subtle cheese, with a hint of sweetness and a taste of slightly acidulated fresh milk.