Saint-Marcellin (cheese)
The Saint-Marcellin is a French cheese from the Dauphiné , which from raw or pasteurized milk of goats or cows is produced. Originally it was only made from goat milk . Approved production categories for the Appellation d'Origine Contrôlée are Fermier , Artisanal and Industriel . The area of origin is limited to the departments of Drôme , Isère and Savoie .
This little cheese is characterized by its mild, sour taste. It comes in the trade with a diameter of 6.5 to eight centimeters and a height of two to 2.5 centimeters and then weighs at least 80 grams. It contains 40 to 65% FiTr. and matures between two and six weeks and is available all year round.
The Saint-Marcellin is the starting point for Le Pitchou , a Provencal cheese specialty.
The wine goes well with the cheeses Châteauneuf-du-Pape , Côtes du Ventoux and Gigondas .
