A brief history…
Saint-Marcellin takes its name from its original birthplace, the Isère village of Saint-Marcellin. Its production is still based on site at the heart of the Vercors massif, and extends to the east bank of the Rhône. Saint-Marcellin first appeared in the account books of the stewardship of Louis XI in the 15th century. But it was not until the 19th century that the popularity of this cheese became widespread under the influence of Auguste Casimir-Perrier, Minister of Louis Philippe. Tasting Saint-Marcellin in 1863, the latter is said to have declared: “This is delicious! Send some to the castle every week”.
How can you spot a Saint-Marcellin?
Saint-Marcellin is a soft cheese, not kneaded or pressed, made from whole cow's milk. It takes the form of a cylinder with rounded edges, of a diameter of 65-80 mm, 20-25 mm thick. It weighs at least 80 grams. Its crust, sometimes slightly wrinkled, is largely or completely covered with a white yeast, and can range from beige to grey-blue in colour.
Dry or soft?
The ripening process creates two types of Saint-Marcellin:
- “Dry” Saint-Marcellin is the traditional local product and is characterised by a firmer centre and longer keeping time.
- “Soft” Saint-Marcellin, which is ripened for longer. It develops pronounced aromas and a supple, melting texture.
Where can I find it?
Saint-Marcellin is sold all over France today. In Isère, you can find various sites selling direct to the public
- La fromagerie du Dauphiné, in Tèche. Tel.: +33(0)4 76 36 95 00
- L’Etoile du Vercors, in St Just de Claix. Tel.: +33(0)4 76 64 40 64
- Vercors Lait, in Villard de Lans. Tel.: +33(0)4 76 95 33 21