Saint-Marcellin is named after the town in the Rhône-Alpes region it is from. Until the 13th century, St Marcellin was made exclusively with goat’s milk, but is now made with strictly with cow’s milk.
Saint-Marcellin is a bloomy rind cow’s milk cheese. It is a disk-shaped cheese with a bright white rind, and often comes in a ceramic dish. The texture is soft and slightly porous. Inside, it is creamy and pasty. It is farmy on the nose, and on the palate there are notes of fresh grass, butter and cream, with a nice acidity in the finish.
Ingredients: Milk (cow's), Salt, Traditional Rennet. Unpasteurised.
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