Saint-Marcellin

Saint-Marcellin is a soft French cheese that originates from the town of Saint-Marcellin in the Isère department of the Rhône-Alpes region, in southeastern France. It is made from cow's milk, and is typically small in size, with a creamy, slightly salty taste and a soft, almost liquid interior when fully ripe. Saint-Marcellin has a distinctive wrinkled rind, which is a result of being matured in a small ceramic dish or wrapped in chestnut leaves.

History

The origins of Saint-Marcellin cheese date back to the 15th century. According to local legend, it was first produced by a farmer from the Dauphiné region who offered it to the Dauphin of France, the future Louis XI, when he was lost in the mountains. Louis XI was so impressed by the cheese that he ensured it became known throughout his kingdom.

Production

Saint-Marcellin is traditionally made from raw cow's milk, although some producers now use pasteurized milk. The cheese is uncooked and unpressed, with a maturation period that typically lasts from two to six weeks. During this time, it develops a soft, white rind. The cheese is often sold in small terracotta dishes which help to maintain its shape and moisture content.

Characteristics

The cheese has a diameter of about 6 to 8 cm and a height of 1 to 2 cm, weighing approximately 80 grams. Its flavor is rich and nutty, with a slightly acidic and salty finish. The texture is creamy and smooth, becoming more runny as the cheese matures. Saint-Marcellin can be enjoyed at various stages of ripeness, depending on personal preference.

Culinary Uses

Saint-Marcellin is versatile in the kitchen and can be enjoyed in many ways. It is often served at room temperature with a crusty baguette or used in salads. The cheese also melts beautifully, making it a delicious addition to hot dishes such as gratins or atop a pizza. Pairing Saint-Marcellin with a light red wine, such as a Beaujolais, or a white wine from the Rhône valley enhances its flavors.

Protected Status

As of the last update, Saint-Marcellin does not have a Protected Designation of Origin (PDO) status at the European level, unlike many other French cheeses. However, its production is closely associated with the Isère region, and there are efforts to protect its traditional methods and origin.

See Also

• French cuisine
• List of French cheeses
• Isère
• Rhône-Alpes

This article is a stub related to food. You can help WikiMD by expanding it!

• 
  Saint-Marcellin