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Cow's milk:
Aisy Cendré
Beaufort
Bleu d'Auvergne
Boursin
Brie de Meaux
Camembert
Cantal
Chaource
Comté
Coulommiers
Epoisses
Fourme d'Ambert
Langres
Livarot
Munster
Pont l'Eveque
Reblochon
Saint Marcellin
Saint Nectaire
Tomme de Savoie

Goat's milk:
Brocciu
Banon

Chabichou du Poitou
Chevre

Crottin de Chavignol
Valencay

Ewe's milk:
Brocciu
Ossau-Iraty
Roquefort


Other sites:
French Wine Guide
Cuisine-France

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Saint Marcellin

saint marcellin cheese  
Region Milk Type

Rhone Alpes

Cow

Uncooked, unpressed, soft

Fat Grade Affinage
40% - 1 or 2 months
 

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About Saint Marcellin: Nowadays, Saint Marcellin is made from cow's milk. But in the 13th century the cheese was made exclusively from goat's milk. Saint Marcellin is coming from the Dauphiné region. east of Lyon.

Saint Marcellin making: Saint Marcellin is generously salted on both faces. The cheese needs a long time to mature.

Tasting Saint Marcellin: Although quite similar to Banon - without the chestnut leaves - Saint Marcellin is even creamier, The nutty and fruity flavor is complex.

Tasting advices: At any time, as a quick lunch, as a starter or on the cheeseboard. Saint Marcellin should be chewed a long time to release its full flavor.

Saint Marcellin and wine: Red wine from Côtes du Rhône, such as Chateauneuf du Pape or Gigondas (French Wine Guide)

More French Cheeses: Banon, Epoisses

 

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