St. Marcellin IGP is a renowned French cheese hailing from the Rhône-Alpes region, specifically recognised with the Indication Géographique Protégée (IGP) status, which ensures its traditional and regional production methods. Made from cow's milk, this small, soft cheese is known for its creamy, almost gooey texture when fully ripened.
It has a delicate, bloomy rind that encases a rich, ivory-coloured paste. The flavour profile of St. Marcellin is mild and creamy, with subtle nutty and earthy undertones that become more pronounced as the cheese matures. It is often enjoyed spread on crusty bread, paired with fruits, or melted in various culinary dishes. This cheese is best complemented by light, fruity wines such as Beaujolais or Côtes du Rhône, highlighting the artisanal heritage and culinary finesse of the region.
Its fragrance, the combination of the characteristic flavour of cured sheep cheese with floral essence, and its spectacular presentation make it truly special. In recognition of its quality and...
Its paste is ivory to yellow in colour and has a dense, smooth, and shiny texture. Depending on the ripening stage, it may contain small white clusters of tyrosine, an amino acid that contributes...
This semi-mature cheese is matured for between 90 and 120 days. It has a lactic flavour, sophisticated and lingering, slightly buttery and with a toasted dried fruit and nuts note! Thanks to its...
The pairing of Chimay beers and cheeses is a match made in heaven. Try the beer, and you’ll crave the cheese. Have a taste of the cheese, and you’ll want the beer. They complement each other...
Mario Olianas’ Yorkshire Pecorino Leeds Blue is made exclusively from top-quality ewe's milk sourced from a local farm in Harrogate, North Yorkshire. This award-winning cheese has received numerous...
St. Marcellin IGP is a renowned French cheese hailing from the Rhône-Alpes region, specifically recognised with the Indication Géographique Protégée (IGP) status, which ensures its traditional and regional production methods. Made from cow's milk, this small, soft cheese is known for its creamy, almost gooey texture when fully ripened.
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