

Made from cow’s milk, it can be raw or pasteurised, and is aged for at least 10 days, during which it develops a thin, wrinkled rind that encases a soft, creamy interior. When young, it has a mild, tangy freshness, while as it matures, it becomes runny, rich, and deeply earthy. Traditionally sold in small round disks, often presented in a terracotta or wooden dish, Saint-Marcellin is perfect for spreading on fresh baguettes, baking until warm and molten, or serving on a cheeseboard. It pairs beautifully with dry Rhône Valley whites like Viognier or Saint-Joseph, as well as light, fruity reds like Beaujolais.
At Cheesemongery.com, we source only authentic Saint-Marcellin PGI/IGP, ensuring full traceability, superior quality, and a true taste of the Rhône-Alpes region. Order yours today and experience one of France’s most refined and indulgent cheeses.
16 other products in the same category:
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...