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.

The rind of this cheese is almost non-existent at room temperature, and once warmed, even the gentlest prod of a cracker causes it to burst forth a fountain of unctuous cream. A cousin of the Saint-Félicien in its method of production and maturing, but in a smaller version, the Saint Marcellin can be enjoyed at all stages of maturing, whether fresh or dry, creamy or runny.

80g. Do not put into oven, grill or fire. 

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