sˈeɪnt pˈɔːlɪn ɪz sˈɪmɪlɚ tə hˈævɑːɹɾi ænd ˈɛsɹɑːm, ænd ɪz sˈuːɾᵻd tə sˈɜːvɪŋ æz ɐ tˈeɪbəl ɔːɹ dɪzˈɜːt tʃˈiːz; ɪɾ ɪz ˈɔfən sˈɜːvd wɪð fɹˈuːt ænd lˈaɪt wˈaɪn.
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.