Saint Marcellin

Saint-Marcellin, known for being a soft French cheese made from cow's milk, has no historical person associated with it as a saint. The cheese is named after the small town of Saint-Marcellin (Isère), located in the former Dauphiné province now included in the Rhône-Alpes région. It is generally produced in small sizes, weighing about 80 grams and having a mottled creamy-white exterior with varying degrees of runniness depending on its age. The cheese's texture and taste are similar to Saint-Félicien but produced in different areas within the Rhône-Alpes region. Saint-Marcellin is available in three stages of ripening: sec, crémeux, and bleu. When aged with marc brandy or white wine, it takes on unique flavors, becoming Arômes au Gène de Marc or Arômes de Lyon respectively.