Like its larger counterpart, the Saint-Félicien, the Saint-Marcellin is a young, creamy cow’s milk cheese from Dauphiné region.
Matured for 4 to 5 weeks, it has delicate milky flavours. Our Saint Marcellin is a farmhouse production: the cattle graze on the farm and are fed with locally produced fodder in winter, giving the milk rich, buttery and vegetal flavours.
Beneath the delicate bloomy rind, there is a glossy white cheese with a meltingly-soft texture and creamy, slightly tangy and savoury flavours. It is both simple and delicious.
Producer : Fromageries de l'Etoile du Vercors
Milk : unpasteurised cow's milk
Allergens : milk