Saint Marcellin — Southeastern France Terroir
A legendary farmhouse cheese made from the milk of cows that graze in the mountainous Dauphiné Province in southeastern France. The small rounds have a light natural rind and creamy pâte that is soft and mild, but rich. Saint–Marcellin and its very similar sister cheese Saint–Félicien are often sold in small terracotta pots.
“Legend has it that when King Louis XI was still a prince-in-waiting, in the mid-15th century, he was hunting in the Dauphiné region, became separated from his party and was confronted by a hungry bear. He was rescued by two local woodsmen, who took him home and offered him a meal of peasant bread and Saint–Marcellin cheese, which he never forgot. It has been famous throughout France since that day.” Max McCalman, Maître Fromager
Type: Cow’s milk
Origin: Rhone-Alps >> Map
Production and Aging: Traditional farmhouse production, aged two to six weeks
Appearance: Small and round, with an ivory-colored natural rind
Texture and Taste: Soft, bloomy rind, creamy with a robust nutty, fruity flavor when ripe
Serving suggestions: Pairs well with white and red Rhône valley wines
Similar Cheeses: Saint–Félicien
