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Originating from the French region of Isère, Saint-Marcelin is a soft unpasteurised, mold ripened cheese that was made exclusively from goat’s milk until the 13th century. Today, cow’s milk is used to make this small round, wrinkly cheese dusted with a coating of white yeast. The texture of the young cheese varies from firm to very runny and it has a mild, slightly salty flavour. When ripe, it is irresistible, with a slightly yeasty taste. It typically has a beige crust with a soft, creamy interior. It has an intensely rustic, nutty, fruity flavour.
This cheese is quite delicate and is packed in a small terra-cotta pot for protection which can be slightly warmed in the oven too. It spreads easily on crusty breads and crackers and is great with salads or as a dessert cheese.
Cheeses are best stored in the crisper section of the refrigerator. Once opened, it is best to remove them from their original packaging and stored in slightly open glass containers lined with paper towels.