Flor de Guía cheese thin rind on the less matured specimens. There may or may not be a flower design on the top face of the cheese. Flor de Guía cheese Flor de Guía cheese is a Spanish cheese () made on the island of Gran Canaria in the Canary Islands. It has Denomination of Origin protection. The cheese is classified as fatty or semi-fatty and made from the milk from Canarian sheep, with milk from Canarian cows and/or goats. The milk from the sheep must constitute at least 60% and cows’ milk content must never exceed 40%. Goat milk must never exceed 10%
Saint-Paulin cheese is made with pasteurised milk and has a washed rind. Curdled, stirred, drained and bathed in brine, the crust has a touch of annatto 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. Saint-Paulin cheese Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks.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,