Saint-Marcellin is a soft French cheese made from cow's milk. Named after the small town of
Saint-Marcellin (
Isère), it is produced in a geographical area corresponding to part of the former
Dauphiné
The Dauphiné (, ) is a former province in Southeastern France, whose area roughly corresponded to that of the present departments of Isère, Drôme and Hautes-Alpes. The Dauphiné was originally the Dauphiné of Viennois.
In the 12th centu ...
province (now included in the
Rhône-Alpes
Rhône-Alpes () was an administrative region of France. Since 1 January 2016, it is part of the new region Auvergne-Rhône-Alpes. It is located on the eastern border of the country, towards the south. The region was named after the river Rhône ...
''
région
France is divided into eighteen administrative regions (french: régions, singular ), of which thirteen are located in metropolitan France (in Europe), while the other five are overseas regions (not to be confused with the overseas collect ...
'').
It is generally small in size, weighing about 80 grams (50% fat), with a mottled creamy-white exterior.
[ The degree of runniness increases with age as the exterior gains blue, then yellow, hues within two to three weeks after production.][
It is similar in texture and taste to Saint-Félicien, a larger cheese produced in a different part of the ]Rhône-Alpes
Rhône-Alpes () was an administrative region of France. Since 1 January 2016, it is part of the new region Auvergne-Rhône-Alpes. It is located on the eastern border of the country, towards the south. The region was named after the river Rhône ...
région.
Saint-Marcellin is available in 3 degrees of ripening (''affinage''): sec, crémeux and bleu.
When Saint-Marcellin is cured in marc brandy for a month or more, it is called ''Arômes au Gène de Marc''. If cured in white wine, it becomes ''Arômes de Lyon''.
References
External links
DOOR European Certification Database Entry
French cheeses
Cuisine of Auvergne-Rhône-Alpes
Cuisine of Lyon
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