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.

4.2

73 ratings

Jamie Drossaert

17 days ago

Scott

a month ago

an old grey dog

3 months ago

The problem with this cheese is being able to leave it long enough to ripen properly. I always end up scoffing it too soon…

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