Fat content 50% Milk source Dairy cattle Texture Creamy | Source of milk cows Certification PGI (Nov. 2013) Rind Bloomy Aging 1 month | |
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Similar Saint‑Félicien cheese, Saint‑Nectaire, Époisses de Bourgogne, Pont‑l'Évêque cheese, Chaource cheese | ||
Test de saint marcellin
Saint-Marcellin is a soft French cheese made from cow's milk. Named after the small town of Saint-Marcellin (Isère), it is produced in a geographical area corresponding to part of the former Dauphiné province (now included in the Rhône-Alpes région). It is generally small in size, weighing about 80 grams (50% fat), with a mottled creamy-white exterior. The degree of runniness increases with age as the exterior gains blue, then yellow, hues within two to three weeks after production.
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It is similar in texture and taste to Saint-Félicien, a larger cheese produced in a different part of the Rhône-Alpes région.
When Saint-Marcellin is cured in marc brandy for a month or more, it is called Arômes au Gène de Marc. If cured in white wine, it becomes Arômes de Lyon.
How to make saint marcellin style cheese at home
