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Saint-Marcellin - Vercors milk

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This Dauphinois speciality with a flowered rind and is matured to perfection, it is a pleasure to eat creamy or firm.

"St. Marcellin" is of Medieval origin. It was made with goat milk, but since the mid 18th century, is made from cow's milk due to the decline in goat herds.



Tasting Advice :
You can enjoy the "St. Marcellin" with Dauphiné walnuts.

Remove the cheese from the refrigerator half an hour before serving.


Preserving Advice :
Keep cheese in its original packaging in a refrigerator at a temperature of 8 °.
For a creamy "St. Marcellin", keep your cheese at room temperature (18 ° max).

2.50 €

80 Grs

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