This cheese was born many centuries ago from goats milk. Saint-Marcellin is today produced from cow's milk.
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.
Red wine: Anjou-Villages (Cabernet-Franc grapes)
Dry white wine: Mâcon-Villages (Chardonnay grapes)