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Saint-Marcellin

Saint-Marcellin
Creative Commons / Grezty

  • 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

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.

 

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