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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. Made in 5 steps over 23 days – 28 days. The longest step, ripen, washing the rind, takes 23–28 days (CONACYT El Salvador 1968) and runs at 12 °C (CONACYT El Salvador 1968). Lactic acid bacteria added as ferments does most of the fermenting.
| Main step | 23–28 daysSet[nsr-saintpaulin][boulares2011] | Ripen, washing the rind |
|---|---|---|
| Temperature | 12 °CSet[nsr-saintpaulin] | Ripen, washing the rind |
| 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] | |
| At most 200 mg per kg of milk | Calcium chloride, optional[nsr-saintpaulin] |
| At most 600 mg per kg of cheese | Annatto and beta-carotene, optional[nsr-saintpaulin] |
| Starter | lactic ferments |
Total time across the recorded steps: 23 days – 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
Saint-Paulin is a washed-curd, washed-rind cheese ripened only about four weeks, so its paste stays firm but supple. Unlike Reblochon or Munster 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
