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Bloomy rind cheese with thermised milk.
70g approximately.
22% fat.
The Saint Marcellin-type séchon from Isère is more fragrant and sometimes bluer than the normal Saint Marcellin.
It is a cheese made from raw cow's milk from the Dauphiné of about 220g with 22% fat on finished product.
It is part of the bloomy rind soft cheese family.
It has a sheep-like odor that gives way to a typical taste.
A close cousin of Saint-Marcellin, it was invented at the beginning of the twentieth century by a Lyonnais dairyman in order to use his milk and cream. This cheese is nevertheless drier and stronger in the mouth
Bloomy rind cheese with thermised milk.
70g approximately.
22% fat.
The Saint Marcellin-type séchon from Isère is more fragrant and sometimes bluer than the normal Saint Marcellin.
It is a cheese made from raw cow's milk from the Dauphiné of about 220g with 22% fat on finished product.
It is part of the bloomy rind soft cheese family.
It has a sheep-like odor that gives way to a typical taste.
A close cousin of Saint-Marcellin, it was invented at the beginning of the twentieth century by a Lyonnais dairyman in order to use his milk and cream. This cheese is nevertheless drier and stronger in the mouth
