Saint Marcellin

This creamy cheese was traditionally made from goat’s milk, but now all but a few producers use cow’s milk.  It is a soft, pale, and creamy cheese.  The taste, texture and appearance vary dependant on ripening, but an orange-tinged rind is classic. It has a light lemony freshness and a nutty aroma.

How To Enjoy:

Heating Saint Marcelllin enhances the flavor and brings out the desirable runny consistency.  Enjoy with light and fruity Beaujolais or a fruity Cotes du Rhone.


  • Milk Cow
  • Goat
  • Country France
  • Region Rhone-Alpes
  • Type Aged-Fresh

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