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For connoisseurs of St. Marcellin. It is made from raw milk directly from the farm, it has a blue rind, a woody scent and a stronger flavour than pasteurized milk.

"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 :
ou 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 €

100 Grs


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