Manufactured in the province Quebec, Saint-Paulin Québéco originates from the family of Trappist monks. Comes with an appealing charm similar to Noyan, milder than Oka, and processed in a similar way to Port Salut. Melts quickly in mouth giving a sweet, crunchy, buttery and slightly acidulous taste. Light yellow with a white interior and moist orange skin. Its milky aroma adds a fame to rice dishes. Extremely helpful in making yummy sandwiches and salads. A good bread with Saint-Paulin and wine makes a delightful dinner. Also served with fresh fruits and hot tea. Generally appreciated as a part of pre-desert course.