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.
Details
- Milk Cow
- Goat
- Country France
- Region Rhone-Alpes
- Type Aged-Fresh
Similar Cheese
Banon AOC
Goat Milk