Saint-Marcellin

Originating from the French region of Isère, Saint-Marcelin is a soft, unpasteurised, mould-ripened cheese that was made exclusively from goat's milk until the 13th century. Today, cow’s milk is used to make this small, round, wrinkly cheese dusted with white yeast.

The texture of the cheese varies from firm to runny, depending upon the ageing period. It has a mild, slightly salty flavour. Fully matured cheese has a slightly yeasty taste. It typically has a beige crust with a soft, creamy interior. It has an intensely rustic, nutty, fruity flavour.