Saint Marcellin

Saint Marcellin cheese change during the centuries

 

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.

Weight
100 g
(3,5 Ozs)
Maturing
Minimum 2 weeks For US delivery maturing extended over 60 days
Entire
Season
Spring
Summer
Fall

Pairing wine

Red wine: Anjou-Villages (Cabernet-Franc grapes)

Dry white wine: Mâcon-Villages (Chardonnay grapes)

Pairing cheese

This cheese is available in the following cheeseboard(s) :

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