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Cheese from France
Cow milk, usually pasteurised, is soured with lactic cultures and set quickly with rennet. The cut curd is washed in water or brine, pressed into a flat round and brined, then ripened about four weeks at around 12 °C while the rind is washed often, giving a firm but supple semi-hard cheese.
| Cow milk | Generally pasteurised[nsr-saintpaulin] |
| Lactic acid bacteria (lactic ferments) | [nsr-saintpaulin] |
| Rennet or other suitable coagulating enzymes | [nsr-saintpaulin] |
| Salt | As brine[nsr-saintpaulin] |
| Calcium chloride, optionalAt most 200 mg per kg of milk | [nsr-saintpaulin] |
| Annatto and beta-carotene, optionalAt most 600 mg per kg of cheese | [nsr-saintpaulin] |
| Starter | lactic ferments |
Total time across the recorded steps: 28 days
What changes: Lactic ferments go into pasteurised cow milk
The standard says the milk is generally pasteurised but gives no temperatures. Output: cultured milk.
Microbes at work in this step
lactic ferments begin souring the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cow milk, usually pasteurised, is soured with lactic cultures and set quickly with rennet. The cut curd is washed in water or brine, pressed into a flat round and brined, then ripened about four weeks at around 12 °C while the rind is washed often, giving a firm but supple semi-hard cheese. Made in 5 steps over 28 days. The longest step, ripen, washing the rind, takes 28 days (CONACYT El Salvador 1968) and runs at 12 °C (CONACYT El Salvador 1968).
| Main step | 28 daysSet[nsr-saintpaulin] | Ripen, washing the rind |
|---|---|---|
| Temperature | 12 °CSet[nsr-saintpaulin] | Ripen, washing the rind |
Saint-Paulin is a washed-curd, washed-rind cheese ripened only about four weeks, so its paste stays firm but supple. Unlike Reblochon, which is made from raw milk, it is usually made from pasteurised milk, and under the Codex standard a Saint-Paulin made outside France must name its country.
The milk is generally pasteurised.
Every number is labelled with how it is known. How this atlas is made
A regional heritage survey (2022) records that Cistercians took over the renovated priory at Port-Rhingeard, Entrammes, on 20 February 1815 and named it Port-du-Salut, and that Pope Pius VII made it an abbey on 10 December 1816. The abbey's cheese dairy grew from 1850 and produced the Trappist cheese, the famous "Port Salut". The brand was sold in 1959, but craft cheese-making at the abbey went on until 1988.
