French Cheese – Saint Marcellin
Posted on December 10th, 2008 by admin
Nowadays, Saint Marcellin is made from cow’s milk. But in the 13th century the cheese was made exclusively from goat’s milk. Saint Marcellin comes from the Dauphiné region, East of Lyon.
Although quite similar to Banon – without the chestnut leaves – Saint Marcellin is even creamier, The nutty and fruity flavour is complex. Serve at any time, as a quick lunch, as a starter or on the cheeseboard. Saint Marcellin should be chewed a long time to release its full flavour. The cheese goes well with a red wine from Côtes du Rhône.
Filed under: 1 Cheese
