SAINT MARCELLIN GPI
Saint Marcellin cheese changed during the centuries
St Marcellin cheese was created many centuries ago from goats milk. Saint-Marcellin is today produced from cow's milk.
How to eat St Marcellin? It has a light, subtle acidic taste and gives off a vegetable and nutty aroma. The cheese has a soft pate and should be eaten in a creamy state.
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100 g (3.5 Ozs)
Description
- Weight: 100 g (3.5 Ozs)
- Refining: Minimum 2 weeks. For US delivery maturing extended over 60 days
- Cheese: Entire
- Milk: Cow
- Treatment: ???
- Dough: Uncooked, unpressed soft cheese with a white mould
- Season(s): Spring, Summer, Fall
Ingredients:
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Wine and cheese pairing
- RED WINE: Anjou-Villages (Cabernet-Franc grapes)
- DRY WHITE WINE: Mâcon-Villages (Chardonnay grapes)
Nutritional values
- FOR 100G
- Energy (KJ): 1160
- Energy (KCAL): 280
- Lipides (G): 24.3
- Saturated fat (G): 18.1
- Carbohydrate (G): 0.5
- Sugar (G): 0.2
- Proteins (G): 14.8
- Salt (G): 1.08
Allergens
- Allergens: Milk and derivatives