As I sit here folding laundry and eating some smooth, creamy buttery decidedly NON-megamart tasting Saint Paulin, I can't help but think the reviewer got a bad bunch. The essences of butter and cream melt together and the tangy top note swirls through the mouth as the cheese melts. the rind is just firm enough and nutty.

Well, in large part my review stems from the reason for having this site in the first place - Finding cheese more interesting than factory produced Saint-Paulin.

Certainly there is nothing wrong with such cheeses, and I continue to buy and cook with them now and then. But for me they just lack enough interest and personality. Why would I go to the store and pick Saint-Paulin over similarly produced Port Salut or even Jack? I don't have a good answer for that. And that's the problem.

Could I enjoy nibbling some Saint-Paulin on crackers? Sure. Would I enjoying Nibbling some Drunken Goat or Lincolnshire Poacher more? Oh yes. No doubt about it.

And there's nothing wrong with people liking Saint-Paulin. Different people like different cheese, and there is no right and wrong. One of the cool things about cheese is that we can all be right.

I found Saint Paulin to be a quite satisfying experience. They are not giving this cheese away at $10/lb, but I definitely would consider buying it again. I enjoyed every bite.