A smooth silky flavoured cheese, Saint-Paulin Anco, comes with a gentle and pleasant aroma. Made from pasteurised cow’s milk, has a quite sharp buttery taste and a gentle velvety relish. Contains a moist skin and soft interior. Attains maturity within 2 weeks. Should be preserved for a period of 2 months in a doubled waxed paper of an aluminium foil between 2 and 4 ºC with moisture content of 50%. Appreciated along with salads and soups, in foundes and bechamel sauces. Melted on potatoes or a croûton or scraped on pizza pies and in the dishes of pastes.