Maturation: 10 days
Cheese Type: Hand curdled and moulded soft cheese.
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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2 reviews for Organic Saint-Marcellin
Amy Tsang –
Very creamy cheese and best to pair it with crackers as an afternoon snack 😉
Sarah Cheng –
Satisfying complex taste, quite strong. The texture is surprisingly creamy.
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