Saint-Marcellin

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Saint-Marcellin
Wikicheese - Saint-marcellin - 20150417 - 010.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 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.[1]

References[edit]

  1. ^ Fallon, Steve; Rothschild, Michael (2000), France, Lonely Planet, p. 157, ISBN 1864500212. 

External links[edit]