Saint-Paulin
Produced in the north of France (Normandy, Brittany, Lorraine, Nord-Pas-de-Calais). Originally made by Trappist monks at Saint Paulin. Made from pasteurized cow´s milk; creamy, mild, semi-soft when it is young, semi-strong with a firm paste when refined. Has an edible yellow orange rind due to a touch of annatto.
Price: $300 MXN
Net content: 250 gr
