Saint-Marcellin
From Wikipedia, the free encyclopedia
For the town in France, see Saint-Marcellin, Isère.
| Saint-Marcellin | |
|---|---|
 |
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| Country of origin | France |
| Region, town | Isère |
| Source of milk | Cows |
| Pasteurised | |
| Texture | creamy |
| Aging time | |
| Certification | |
Saint-Marcellin is a soft, French, cows-milk cheese with a runny interior and a strong flavour. Named after the small town of Saint-Marcellin (Isère), it is produced in a geographical area corresponding to the former Dauphiné region (now part of the Rhône-Alpes région). It is generally small in size, weighing about 80 grams (50% fat), with a mottled creamy-white exterior. The degree of runniness increases with age.
It is similar to Saint-Félicien (which is produced in a different part of the Rhône-Alpes région).
