Maturation: 2 weeks
Cheese Type: Uncooked, Unpressed, soft cheese with natural rind
Soft unpasteurised cheese, Saint-Marcellin was originally exclusively made with goat milk. Now long far gone from the 1300s it is also made from cow milk.
Also known as the Saint-Félicien’s cousin, this small round 80g cow milk cheese, who’s rind is a bit wrinkled, has a creamy to very runny paste depending on its affinage. This IGP organic cheese is milky, rustic and nutty with young hazelnut and citrus hints.
Store in the fridge, wrapped in cheese paper, and consume within a few days.
Red wines (Crozes-Hermitage)
White wines (Dry Jurancon, Viognier)
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