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Saint-Marcellin
Saint-Marcellin
Country of origin	France
Region, town	Isère, Rhone-Alpes
Source of milk	cows
Texture	creamy
Fat content	50%
Certification	PGI (Nov. 2013)
Named after	Saint-Marcellin
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Saint-Marcellin is a soft French cheese made from cow's milk. Named after the small town of Saint-Marcellin (Isère), it is produced in a geographical area corresponding to part of the former Dauphiné province (now included in the Rhône-Alpes région).^[1]^: 162 It is generally small in size, weighing about 80 grams (50% fat), with a mottled creamy-white exterior.^[1]^: 162 The degree of runniness increases with age as the exterior gains blue, then yellow, hues within two to three weeks after production.^[1]^: 162

It is similar in texture and taste to Saint-Félicien, a larger cheese produced in a different part of the Rhône-Alpes région.

Saint-Marcellin is available in 3 degrees of ripening (affinage): sec, crémeux and bleu.^[2]

When Saint-Marcellin is cured in marc brandy for a month or more, it is called Arômes au Gène de Marc. If cured in white wine, it becomes Arômes de Lyon.^[3]

References

^ ^a ^b ^c Masui, Kazuko; Yamada, Tomoko (2004). French Cheeses. Great Britain: Dorling Kindersley. ISBN 1-4053-0666-1.
^ Fine, Epicerie (10 March 2018). "Epicerie fine, terroirs gourmands - Chartreuse verte et Saint-Marcellin des Prealpes". TV5Monde. Retrieved 3 April 2018.
^ Fallon, Steve; Rothschild, Michael (2000), France, Lonely Planet, p. 157, ISBN 1864500212.