Description
Originating from the Isère region in the southeast of France, Saint-Marcellin is a cheese that embodies the essence of rustic French cuisine. Its name originates from the small town of Saint-Marcellin, and this glorious, fatty and lustful cheese represents one of the symbols of the Dauphiné region. The Saint-Marcellin cheese-making process is based on traditional farm techniques. This small cheese is made from a lightly salted lactic curd of cow’s milk, neither kneaded nor pressed. The curd is dried before maturing, and heat treatment of the milk is kept to a minimum to preserve the traditional character of the product.
Saint-Marcellin’s visual appearance is a first clue to its gastronomic personality: the thin crust can vary from a pure white color to shades of beige and orange, and envelops a soft, almost creamy texture. Its aroma is rich and penetrating, evoking notes of the forest, mushrooms, and, in some versions, nuances of hazelnuts. On the palate, Saint-Marcellin is a real pleasure. Its texture is so soft that it sometimes borders on creaminess, especially if left to ripen properly. The flavor is complex and layered: it begins with a delicate lactic sweetness that flows into saltier and umami notes, and sometimes acidic or mushroomy nuances depending on the maturation.
