Saint-Marcellin
Sign in to saveSaint-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). It is generally small in size, weighing about 80 grams (50% fat), with a mottled creamy-white exterior. The degree of runniness increases with age as the exterior gains blue, then yellow, hues within two to three weeks after production.
Key facts
- Cheese.name
- Saint-Marcellin
- Cheese.image
- 250px
- Cheese.country
- France
- Cheese.regiontown
- Isère, Rhone-Alpes
- Cheese.source
- cows
- Cheese.texture
- creamy
- Cheese.fat
- 50%
- Cheese.certification
- PGI (Nov. 2013)
via Wikipedia infobox
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Encyclopedic overview
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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). It is generally small in size, weighing about 80 grams (50% fat), with a mottled creamy-white exterior. The degree of runniness increases with age as the exterior gains blue, then yellow, hues within two to three weeks after production.
It is similar in texture and taste to Saint-Félicien, a larger cheese produced in a different part of the Rhône-Alpes région.
Excerpted from Wikipedia’s “Saint-Marcellin” article, available under the CC BY-SA 4.0 licence.
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