Grilled Saint Paulin, Strawberry Pepper Coulis
Lunch @ "Gastrosmiths", a return to a fave after a hiatus.
"France import Saint Paulin cheese, grilled and served on soft toast"
I confess I am coming across Saint Paulin cheese for the first time.
Found the following notes on Wikipedia:
"Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks. It is a buttery cheese, but firm enough for slicing. Saint Paulin is similar to Havarti and Esrom, and is suited to serving as a table or dessert cheese; it is often served with fruit and light wine. Genuine Saint Paulin has an edible yellow-orange rind. It is ripened in a round loaf with slightly protruding sides, and matures in about four weeks.
A cousin to Port-Salut, this cheese was originally made by Trappist monks at Saint Paulin. It is made with pasteurised milk and has a washed rind. Curdled, stirred, drained and bathed in brine, the crust has a touch of anatto to give it a distinctive orange tint. Saint Paulin spends three weeks in a ripening chamber. It is a subtle cheese, with a hint of sweetness, this tasty cheese has a taste of slightly acidulated fresh milk."
It melted really well on the toast, and as said, had a lovely buttery-milkiness to it that bellies its attractiveness and it petered off to a mild subtle earthiness.
With all that going on, the strawberry coulis kinda got lost in all the tastes - it needed to be a little bolder just to balance off the cheese a little better.
Grilled Saint Paulin, Strawberry Pepper Coulis
Lunch @ "Gastrosmiths", a return to a fave after a hiatus.
"France import Saint Paulin cheese, grilled and served on soft toast"
I confess I am coming across Saint Paulin cheese for the first time.
Found the following notes on Wikipedia:
"Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks. It is a buttery cheese, but firm enough for slicing. Saint Paulin is similar to Havarti and Esrom, and is suited to serving as a table or dessert cheese; it is often served with fruit and light wine. Genuine Saint Paulin has an edible yellow-orange rind. It is ripened in a round loaf with slightly protruding sides, and matures in about four weeks.
A cousin to Port-Salut, this cheese was originally made by Trappist monks at Saint Paulin. It is made with pasteurised milk and has a washed rind. Curdled, stirred, drained and bathed in brine, the crust has a touch of anatto to give it a distinctive orange tint. Saint Paulin spends three weeks in a ripening chamber. It is a subtle cheese, with a hint of sweetness, this tasty cheese has a taste of slightly acidulated fresh milk."
It melted really well on the toast, and as said, had a lovely buttery-milkiness to it that bellies its attractiveness and it petered off to a mild subtle earthiness.
With all that going on, the strawberry coulis kinda got lost in all the tastes - it needed to be a little bolder just to balance off the cheese a little better.