Saint-Marcellin

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Saint-Marcellin
Saint-marcellin fromage France.jpg
Country of origin France
Region, town Isère, Rhone-Alpes
Source of milk cows
Texture creamy
Fat content 50%
Certification PGI (Nov. 2013)

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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