Produced in the Rhône-Alpes region of France, St. Marcellin is a delicate little cheese that requires protection from the world.
The rind of this cheese is almost non-existent at room temperature, and once warmed, even the gentlest prod of a cracker causes it to burst forth a fountain of sensuously unctuous cream.
To celebrate this cheese in all its glory, it can be lightly warmed in the oven, a task for which its little crock is perfectly suited. Just slide it into a moderately hot oven for a few minutes and serve it with a crusty french bread or crackers.
Bloomy Rind - Also known as surface ripened cheese. It refers to cheese which are ripened from the outside of it with a delicate creamy texture on the inside, while it being slightly firm in the middle.
Milk : Cow
Area : Dauphine
Weight : +/-80g
