| Region | Milk | Type |
|
Rhone Alpes |
Cow |
Uncooked, unpressed, soft |
| Fat | Grade | Affinage |
| 40% | - | 1 or 2 months |
About Saint Marcellin: Nowadays, Saint Marcellin is made from cow's milk. But in the 13th century the cheese was made exclusively from goat's milk. Saint Marcellin is coming from the Dauphiné region. east of Lyon.
Saint Marcellin making: Saint Marcellin is generously salted on both faces. The cheese needs a long time to mature.
Tasting Saint Marcellin: Although quite similar to Banon - without the chestnut leaves - Saint Marcellin is even creamier, The nutty and fruity flavor is complex.
Tasting advices: At any time, as a quick lunch, as a starter or on the cheeseboard. Saint Marcellin should be chewed a long time to release its full flavor.
Saint Marcellin and wine: Red wine from Côtes du Rhône, such as Chateauneuf du Pape or Gigondas
