Saint-marcellin
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For other uses, see Saint-Marcellin (disambiguation).
| Saint-Marcellin | |
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| Country of origin | France |
| Region, town | Isère |
| Source of milk | cows |
| Texture | creamy |
| Fat content | 50% |
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.
It is similar to Saint-Félicien (which is a larger cheese produced in a different part of the Rhône-Alpes région).
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