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Cheese made from thermised cow's milk from our Rhône-Alpes region.
24% fat.
It is a cheese made from thermized cow's milk from the Dauphiné of about 80g with 24% fat on finished product. It is matured in the Lyonnaise style.
Saint Marcellin is part of the soft cheese family with a bloomy rind.
Its "lactic" flavor gives way to a sweet and slightly acidic taste at the beginning.The color of the Saint-marcellin is light beige with pinkish hues, its texture is more or less creamy and smooth depending on its maturation.Can be enjoyed all year round, but especially from March to December.
The first mentions of Saint-marcellin cheese date back to Louis XI of France (1461-1483).Its goat's milk base to change in 1730 due to the regulation of goat breeding for the rapid reforestation of the countryside which slowly caused a decrease in the herds.In 1447, left on a hunting trip to the forest of Lente, the Dauphin Louis, the future LOUIS XI was attacked by a bear. Two lumberjacks come to the rescue of the unfortunate man and kill the bear. To recover from their emotion, they shared bread and cheese. The saint-marcellin then entered the History, as well as in the accounts of the intendance of the king of France.
