St Marcellin
St. Marcellin Soft Cheese
What it is
St. Marcellin is a small, round, soft-ripened cheese originating from the Dauphiné region of France. It is typically made from cow's milk and has a creamy, unctuous texture that becomes more fluid as it ripens. The rind is edible and develops a bloomy white or slightly greyish appearance. Its flavor is mild and slightly tangy when young, becoming richer and more earthy with age. This cheese is known for its delicate yet distinct character.
How people cook with it
This cheese is a versatile addition to any cheese board or can be incorporated into various culinary creations.
- Served with crusty bread
- Melted into sauces
- Baked as an appetizer
- Paired with fruit
To enjoy St. Marcellin at its best, allow it to come to room temperature for about 30 minutes before serving. This softens the cheese and enhances its creamy texture and flavor. It can be served simply with a baguette or crackers. For a warm appetizer, bake the entire cheese in its wooden box or a small ramekin until it is bubbling and molten. It pairs wonderfully with a drizzle of honey or a dollop of fig jam, complementing its rich taste.
How it differs from similar foods
Compared to firmer cheeses, St. Marcellin is significantly softer and more spreadable due to its higher moisture content and ripening process. Its rind is also distinct from cheeses like cheddar or gouda, being edible and bloomy rather than waxed or natural. The flavor profile is generally milder and creamier than many aged cheeses.
Who it is for
Home cooks and cheese enthusiasts who appreciate artisanal French cheeses will enjoy this product.
How to keep the rest
Once opened, wrap any remaining St. Marcellin tightly in cheese paper or plastic wrap. Store it in the warmest part of your refrigerator, typically the vegetable crisper drawer. It is best consumed within a few days of opening to maintain its optimal texture and flavor.