Maredsous cheese vs Saint-Paulin
Maredsous cheese
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Washed rind
- Rind
- Washed rind
- Country
- Belgium
Maredsous cheese is a semi-hard loaf from Belgium, made with pasteurized cow's milk. The shape is a block or a small loaf rather than a tall wheel, and the rind is orange from washing. The paste is pale, smooth, and supple enough to slice. The name is linked to an abbey in Belgium, and the cheese is sold as a commercial dairy product under that name. It is a table cheese with a mild body and a more aromatic coat.
Saint-Paulin
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Washed rind
- Rind
- Washed rind
- Country
- France
Saint-Paulin is a mild semi-soft cheese from France, made from cow's milk and sold in small rounds. The paste is pale, smooth, and supple enough to slice, with a buttery taste and little sharpness. The rind is thin and orange to yellow, and it is edible, though some people trim it. The cheese is pressed, then salted, and it is ready without a long age. It is a table cheese more than a grating cheese, and Port-Salut is the close cousin most shoppers already know.