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Saint Marcellin Moulé à la Louche Bio Cheese
What it is
This is a soft, unpasteurized cow's milk cheese from the Dauphiné region of France. It is made using a traditional ladle-molding technique, which gives it a unique, rustic texture. The cheese ripens to a creamy consistency with a delicate, slightly tangy flavor. Its rind is typically thin and bloomy. This organic version is produced with milk from cows raised according to organic farming standards.
How people cook with it
Saint Marcellin is a versatile cheese that can be enjoyed in many ways, from simple snacking to more elaborate culinary creations.
- Served on a cheese board
- Melted into sauces
- Baked with herbs
- Added to salads
Allow the cheese to come to room temperature before serving to best appreciate its creamy texture and complex flavors. It is excellent on its own, perhaps with a drizzle of honey or a sprinkle of fresh herbs. For baking, place the whole cheese in a small oven-safe dish and bake until warm and gooey. It can also be sliced and added to gratins, quiches, or melted over toasted bread for a delightful appetizer.
How it differs from similar foods
Unlike firmer cheeses, Saint Marcellin's soft, spreadable texture is a key characteristic. The ladle-molding process contributes to its distinctiveness, creating a more natural and less uniform shape compared to cheeses made in molds. Its unpasteurized nature also imparts a more nuanced flavor profile.
Who it is for
Home cooks and cheese enthusiasts who appreciate traditional French cheeses will enjoy this product.
How to keep the rest
Once opened, wrap any remaining Saint Marcellin tightly in cheese paper or plastic wrap. Store it in the warmest part of your refrigerator, typically the vegetable crisper. It is best consumed within a few days of opening to maintain its optimal freshness and texture.