Saint-Marcellin
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| Saint-Marcellin | |
|---|---|
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
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]
Wikimedia Commons has media related to Saint-marcellin (cheese).
References
- ^ 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.
- ISBN 1864500212.
External links
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