Saint-Marcellin 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 The Dauphiné (, ) is a former province in Southeastern France, whose area roughly corresponded to that of the present departments of Isère, Drôme and Hautes-Alpes. The Dauphiné was originally the Dauphiné of Viennois. In the 12th centu ...

province (now included in the

Rhône-Alpes Rhône-Alpes () was an administrative region of France. Since 1 January 2016, it is part of the new region Auvergne-Rhône-Alpes. It is located on the eastern border of the country, towards the south. The region was named after the river Rhône ...

région France is divided into eighteen administrative regions (french: régions, singular ), of which thirteen are located in metropolitan France (in Europe), while the other five are overseas regions (not to be confused with the overseas collect ...

''). It is generally small in size, weighing about 80 grams (50% fat), with a mottled creamy-white exterior. The degree of runniness increases with age as the exterior gains blue, then yellow, hues within two to three weeks after production. It is similar in texture and taste to Saint-Félicien, a larger cheese produced in a different part of the

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''.

References

External links

DOOR European Certification Database Entry
French cheeses Cuisine of Auvergne-Rhône-Alpes Cuisine of Lyon {{cheese-stub