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 pâte and should be eaten in a creamy state.
Red wine: Anjou-Villages (Cabernet-Franc grapes) Dry white wine: Mâcon-Villages (Chardonnay grapes)