Originating from the French region of Isère, Saint-Marcelin is a soft unpasteurised, mold ripened cheese that was made exclusively from goat's milk until the 13th century. Today, cow’s milk is used to make this small round, wrinkly cheese dusted with a coating of white yeast. The texture of the young cheese varies from firm to very runny and it has a mild, slightly salty flavour. When ripe, it is irresistible with slightly yeasty taste. It typically has a beige crust with a soft, creamy interior. It has an intensely rustic, nutty, fruity flavour.

Saint-Marcellin

Saint-Marcellin IGP

Since the 15th century, the terroir and men have shaped the Saint-Marcellin to make a small round cheese with cow's milk, with a frank and generous taste.

Under Protected Geographical Indication (Isère, Drôme and Savoie) since 2013, Saint-Marcellin cheese continues to seduce, among the emblematic products of Dauphiné and the Auvergne-Rhône-Alpes region.

Saint-Marcellin IGP

Saint-Marcellin

Summary

Share

Get the App. It's Free