Saint Marcellin Cheese
Origin
France
Milk Type
cow
Texture
creamy, smooth
Flavor
mild, tangy
Color
white
Vegetarian
No
Price Range
💰€5-15 per kg
What is Saint Marcellin?
Saint Marcellin is a soft, artisan cheese originating from the Rhône-Alpes region of France. It is made exclusively from cow's milk, which contributes to its creamy texture and rich flavor. The cheese is small in size, typically weighing around 80 grams, and is characterized by its thin, natural rind that can range in color from pale yellow to a deeper orange as it ages. The interior is soft and creamy, becoming almost spoonable at peak ripeness. Saint Marcellin is celebrated for its delicate balance of flavors and its ability to reflect the terroir of its production area.
History of Saint Marcellin
Saint Marcellin has a storied history that dates back to the 15th century, where it was first mentioned in historical texts. It was originally made from goat's milk, but over time, cow's milk became the standard. The cheese is named after the town of Saint-Marcellin in the Isère department, which is at the heart of its production area. It gained popularity in the 19th century when it was served at the court of Louis XI. Today, it holds a cherished place in French cheesemaking traditions, embodying the artisanal spirit and regional pride of the Rhône-Alpes.
How Saint Marcellin is Made
Saint Marcellin is produced using raw or pasteurized cow's milk, which is curdled using natural rennet. The curds are then gently ladled into molds without pressing, allowing the cheese to retain its moisture and develop a soft texture. After unmolding, the cheeses are salted and left to age for a minimum of two weeks. During this time, they develop their characteristic rind and creamy interior. The aging process is carefully monitored to ensure the cheese reaches its optimal flavor and texture.
Flavor Profile
Saint Marcellin offers a complex flavor profile that is both tangy and slightly nutty, with a hint of earthiness. The aroma is rich and inviting, with notes of mushrooms and cream. As the cheese ages, it becomes more pronounced in flavor, with a creamy, almost liquid texture that is highly prized among cheese connoisseurs.
Perfect Pairings for Saint Marcellin
Saint Marcellin pairs beautifully with light-bodied red wines such as Beaujolais or Pinot Noir, which complement its creamy texture and tangy flavor. For beer enthusiasts, a crisp lager or a fruity ale can also be a delightful match. On the table, it goes well with crusty bread, fresh fruits like pears and apples, and nuts. For a more adventurous pairing, try it with a drizzle of honey or a sprinkle of coarse sea salt to enhance its flavors.
Nutritional Information
Fat Content
High
Calcium Content
Moderate
Frequently Asked Questions
What is the best way to enjoy Saint Marcellin?
Saint Marcellin is best enjoyed at room temperature, allowing its flavors and creamy texture to fully develop. It can be spread on bread or paired with fruits and nuts for a delightful cheese board experience.
How long can Saint Marcellin be aged?
Saint Marcellin is typically aged for a minimum of two weeks, but it can be aged longer for a more pronounced flavor. However, it is best consumed within a few weeks of purchase to enjoy its optimal texture and taste.
Can Saint Marcellin be made with goat's milk?
Historically, Saint Marcellin was made with goat's milk, but today it is exclusively made with cow's milk. For a similar cheese made with goat's milk, consider trying Chevrotin or another soft goat cheese.
Is Saint Marcellin pasteurized?
Saint Marcellin can be made with either raw or pasteurized cow's milk. The choice depends on the producer and the regulations of the region where it is made.
How does Saint Marcellin compare to Brie?
While both are soft cheeses, Saint Marcellin is smaller and has a more pronounced tangy flavor compared to the milder, buttery taste of Brie. Its texture also tends to be creamier and more spoonable at peak ripeness.