| Saint-Marcellin | |
| Country: | France |
| Regiontown: | Isère, Rhone-Alpes |
| Source: | cows |
| Texture: | creamy |
| Fat: | 50% |
| Certification: | PGI (Nov. 2013) |
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] It is generally small in size, weighing about 80 grams (50% fat), with a mottled creamy-white exterior.[1] The degree of runniness increases with age as the exterior gains blue, then yellow, hues within two to three weeks after production.[1]
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.