Maturation: 11 days
Cheese Type: Hand curdled and moulded soft cheese.
Soft unpasteurised cheese, Saint-Marcellin was, at first, exclusively made with goat milk in the 13th century. Also known as the Saint-Félicien cousin, this small round 80g cow’s milk cheese, a bit wrinkled, can be creamy to very runny depending on its affinage. This IGP organic cheese is milky, rustic, nutty with young hazelnut and citrus hints.
Red wines (Crozes-Hermitage)
White wines (Dry Jurancon, Viognier)
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Cheese Club Team