Like its larger counterpart, the Saint-Félicien, the Saint-Marcellin is a young, creamy cow’s milk cheese from the Dauphiné region of southeastern France.
Our Saint Marcellin is a true farmers market product : the cattle graze on the farm and are fed with locally produced feed in winter, giving the milk rich, buttery and vegetable flavours.
Matured for 4 to 5 weeks, the rind is delicate and the cheese glossy white. It has a meltingly-soft texture and creamy, slightly tangy, savoury flavour.
Simple and delicious.