First up is Petit Saint-Paulin.
This cheese is soft and buttery (but firm enough for slicing into) with a smooth, mild flavor. It is perfect alongside a light wine after a meal. It always has a thin rind -- slightly darker than the cheese itself. Authentically produced St. Paulin has an edible shell but beware of imitator St. Paulins with a plastic, inedible rind...sacre bleu!
Saint-Paulin was originally made by Trappist monks in Brittany. The one we tried comes from a little town called Craon.
Erika and Hannah rate this cheese:
7.25 out of 10!
