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
Wikidata facts
- Named after
- Saint-Marcellin
- Country
- France
- Country of origin
- France
- Material used
- cow's milk
- Image
- Wikicheese - Saint-marcellin - 20150417 - 010.jpg
Show 4 more facts
- Commons category
- Saint-marcellin (cheese)
- location of creation
- Isère
- product certification
- protected geographical indication
- total produced
- 2700
via Wikidata · CC0
~3 min read
Encyclopedic overview
3 sectionsContents
- History
- References
- External links
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.
Available in 12 languages
via Wikidata sitelinks · CC0