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Saint-Marcellin
Creative Commons / Grezty

Saint-Marcellin

Originating from the French region of Isère, Saint-Marcelin is a soft unpasteurised, mold ripened cheese that was made exclusively from goat's milk until the 13th century. Today, cow’s milk is used to make this small round, wrinkly cheese dusted with a coating of white yeast. The texture of the young cheese varies from firm to very runny and it has a mild, slightly salty flavour. When ripe, it is irresistible with slightly yeasty taste. It typically has a beige crust with a soft, creamy interior. It has an intensely rustic, nutty, fruity flavour.

 

  • Made from pasteurized or unpasteurized cow's milk
  • Country of origin: France
  • Region: Isère
  • Family: Brie
  • Type: soft, artisan, soft-ripened
  • Fat content: 50%
  • Texture: creamy, fluffy and spreadable
  • Rind: mold ripened
  • Colour: white
  • Flavour: fruity, mushroomy, nutty
  • Aroma: pleasant
  • Vegetarian: no
  • Alternative spellings: St Marcellin

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