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Saint-Marcellin is a city and comune in Auvergne-Rhône-Alpes, France
Latitude 45.1517 Longitude 5.3197
Saint-Marcellin location on the France map
Saint-Marcellin (French pronunciation: [sɛ̃ maʁsəlɛ̃] ) 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).: 162 It is generally small in size, weighing about 80 grams (50% fat), with a mottled creamy-white exterior.: 162 The degree of runniness increases with age as the exterior gains blue, then yellow, hues within two to three weeks after production.: 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.
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.
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