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Saint Marcellin 80g
First, created at the beginning of the 20th century, Saint Marcellin was initially made with goat’s milk but is now exclusively made with cow’s milk.
Originating from the French region of Isère, Saint-Marcellin is a soft unpasteurised, mold-ripened cheese. 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.
They are made in Rhone Alpes. When ripen, the taste is slightly nutty and spoonable at room temperature. The wrinkled yellow rind has a light dusting of white mould.
It ages for 2-6 weeks, developing a bloomy rind and a natural golden-beige color. This cheese is a dauphinois cheese. It refers to the former French province of Dauphine in which it was born.
Tasting Notes: Like Saint Felicien, this cheese is a soft, gentle and highly accessible cheese. However the Saint-Félicien is slightly fattier and creamier, and can be larger in diameter.
Its softness is due to the hand-scooped, uncooked and unpressed curd during fabrication, as well as the occasional addition of cream. It is creamy, buttery, slightly tart, and nutty.
Wine Pairings Recommendation: Saint-Marcellin is quite mild therefore it works well as the introductory cheese on a cheese plate.
First, pair it with light and fruity wines that can enhance the soft flavors of the cheese. A Côtes du Rhône (Crozes-Hermitage, Vacqueyras) or a Beaujolais (Brouilly, Morgon Cote de Py) would be a great friend !
Can also be roasted in oven then tossed on a salad with bacon. We recommend to add some acacia honey on top with Provencal herbs!
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