Region, town Isère, Rhone-Alpes Fat content 50% Milk source Dairy cattle Region of origin Rhône-Alpes Texture Creamy | Source of milk cows Certification PGI (Nov. 2013) Country of origin France 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.
Contents
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
