This article needs additional citations for verification. (December 2009)
|Country of origin||France|
|Region, town||Isère, Rhone-Alpes|
|Source of milk||cows|
|Certification||PGI (Nov. 2013)|
|Related media on Wikimedia Commons|
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).: 162 It is generally small in size, weighing about 80 grams (50% fat), with a mottled creamy-white exterior.: 162 The degree of runniness increases with age as the exterior gains blue, then yellow, hues within two to three weeks after production.: 162
Saint-Marcellin is available in 3 degrees of ripening (affinage): sec, crémeux and bleu.
|Wikimedia Commons has media related to Saint-marcellin (cheese).|
- Masui, Kazuko; Yamada, Tomoko (2004). French Cheeses. Great Britain: Dorling Kindersley. ISBN 1 4053 0666 1.
- Fine, Epicerie (10 March 2018). "Epicerie fine, terroirs gourmands - Chartreuse verte et Saint-Marcellin des Prealpes". TV5Monde. Retrieved 3 April 2018.
- Fallon, Steve; Rothschild, Michael (2000), France, Lonely Planet, p. 157, ISBN 1864500212.