Made from pasteurized or unpasteurized cow's milk
Country of origin: France
Type: soft, artisan, soft-ripened
Fat content: 50%
Rind: mold ripened
Flavour: fruity, mushroomy, nutty
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.