Saint-Marcellin Fermier

Weight: 80

Maturation: 10 days

Cheese Type: Uncooked, Unpressed soft cheese with bloomy 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 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.

Wine Pairing:

Red wines (Crozes-Hermitage)
White wines (Dry Jurancon, Viognier)

Thermized
Cow
Full

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Best Before: 30 Aug 2024

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