Maturation: 4 weeks
Cheese Type: Uncooked, Unpressed soft cheese with bloomy rind
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 (Pinot Noir, Crozes-Hermitage)
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Cheese Club Team