Saint-Marcellin
A small round cheese from the Dauphiné, Saint-Marcellin is said to have won over the future King Louis XI in the 15th century, when he came hunting in the region. Originally made from goat’s milk, it is now made from cow’s milk. It is eaten young and fresh, or ripened until runny in its little clay dish.
- Milk: Cow
- Family: Bloomy rind
- Origin: Dauphiné (Isère), France
- Best season: April – September
Ripening
Ripened for 10 days to 6 weeks, dry or creamy to taste.
What to serve it with
A walnut salad and a few grapes