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Saint-Marcellin is a soft cheese with lactic character not mixed or pressed, made from whole cow's milk, not standardized in fat and protein, raw or thermised.
It takes its name from a village in Isere at the foot of the Vercors. Today famous and marketed throughout France, it is exclusively manufactured on a well-defined territory including Isère, Drôme and Savoy.
Texture: Creamy
Flavor: strong and slightly salted
Taste: balanced rich aroma (fruity, honey ...) lactic dominant
St Marcellin has a history which dates back to Louis XI, governor of the Dauphiné, who would later become King Louis XV (1423-1483).
But it was in the XIXth century that the cheese became more popular, under the leadership of Auguste Casimir-Perrier, minister of Louis Philippe, who would have said after tasting the Saint-Marcellin in 1863: “It's delicious ! You will deliver this cheese to the castle every week.”
|
Kcal |
350 |
|
Protein |
16,1 g |
|
Carbohydrate |
0,5 g |
|
Lipid |
21.5 g |
|
Salt |
992 |
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