Weight: 80
Originally from the Dauphiné region, Saint-Marcellin dates back to the 15th century, when it was made from goat milk by local shepherds. Transitioning to cow’s milk, it developed the rich, creamy texture that it is known for today. Its fame spread when King Louis XI, after tasting it in the region, helped popularize it. By the 19th century, it was already a culinary staple in Lyon, served in traditional bouchons Lyonnais and hand selected by famous chef Paul Bocuse at Les Halles de Lyon .
This cheese, similar in size to a mini disc, features a thin, wrinkled rind that can range from slightly dry to beautifully bloomy. When young, the paste is firm and tangy, but as it matures, it transforms into an unctuous, runny delight with buttery, nutty, and subtly earthy aromas. The taste is delicate yet complex, with hints of fresh cream, hazelnuts, and a touch of mushroom.
For a perfect pairing, enjoy Saint-Marcellin with a glass of Saint-Joseph or Condrieu white wine, its freshness complementing the cheese’s creamy depth. Spread it over crusty bread, or alongside toasted walnuts and Acacia honey for an authentic Rhône-Alpes experience.
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