A member of the Port-du-Salut family, it can be recognized by its fine, moist rind, its yielding texture, and its slightly salty taste. For all its natural mildness, it has both taste and character! With its nice semi-soft texture, this French cheese has a smooth fruity taste with a slightly stronger finish. A cousin of Port-Salut and originally made by the Trappist monks of Saint-Paulin, Saint-Paulin is a cheese made from pasteurized milk with a washed rind.