Saint-Marcellin
 | This article needs additional citations for verification. (December 2009) |
| Saint-Marcellin | |
|---|---|
 | |
| Country of origin | France |
| Region, town | Isère, Rhone-Alpes |
| Source of milk | cows |
| Texture | creamy |
| Fat content | 50% |
| Certification | PGI (Nov. 2013) |
| Named after | Saint-Marcellin |
 Related media on Commons | |
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 province (now included in the Rhône-Alpes région).[1]: 162 It is generally small in size, weighing about 80 grams (50% fat), with a mottled creamy-white exterior.[1]: 162 The degree of runniness increases with age as the exterior gains blue, then yellow, hues within two to three weeks after production.[1]: 162
It is similar in texture and taste to Saint-Félicien, a larger cheese produced in a different part of the Rhône-Alpes région.
Saint-Marcellin is available in 3 degrees of ripening (affinage): sec, crémeux and bleu.[2]
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.[3]
References
[edit]- ^ a b c Masui, Kazuko; Yamada, Tomoko (2004). French Cheeses. Great Britain: Dorling Kindersley. ISBN 1-4053-0666-1.
- ^ Fine, Epicerie (10 March 2018). "Epicerie fine, terroirs gourmands - Chartreuse verte et Saint-Marcellin des Prealpes". TV5Monde. Retrieved 3 April 2018.
- ^ Fallon, Steve; Rothschild, Michael (2000), France, Lonely Planet, p. 157, ISBN 1864500212.
External links
[edit] | This cheese-related article is a stub. You can help Wikipedia by expanding it. |