CODEX STAN 271-1968 Standard for Saint-Paulin
1. SCOPE
This Standard applies to Saint-Paulin intended for direct consumption or for further processing in conformity with the description in Section 2 of this Standard.
2. DESCRIPTION
Saint-Paulin is a ripened firm/semi-hard cheese in conformity with the General Standard for Cheese (CODEX STAN 283-1978). The body has a near white or ivory through to light yellow or yellow colour and a firm-textured (when pressed by thumb) but flexible texture. Gas holes are generally absent, but few openings and splits are acceptable. The cheese is manufactured and sold with or without1 a dry or slightly moist rind, which is hard, but elastic under thumb pressure, and which may be coated.
For Saint-Paulin ready for consumption, the ripening procedure to develop flavour and body characteristics is normally from 1 week at 10–17 °C depending on the extent of maturity required. Alternative ripening conditions (including the addition of ripening enhancing enzymes) may be used, provided the cheese exhibits similar physical, biochemical and sensory properties as those achieved by the previously stated ripening procedure. Saint-Paulin intended for further processing need not exhibit the same degree of ripening when justified through technical and/or trade needs.
