Saint Marcellin

(SAN-marh-sell-AN)

One of the most splendid cheeses you will ever taste. Saint Marcellin is known to have been served as early as the mid-fifteenth century. The legend goes that King Louis XI after a spirited hunt found himself facing a ferocious bear. He was rescued by woodcutters who introduced him to the local cheese, Saint Marcellin which delighted him. Since that day it has become notorious and quite possibly represents the very essence of French cheeses.
Saint Marcellin used to be made with goat's milk, but it is now exclusively cow's milk, as the goats have gradually disappeared from the region.
Young, the cheese is crumbly and tart. When allowed to ripening for a few weeks the paste becomes unctuous and develops pronounced nutty characteristic and rustic flavors.
Saint Marcellin is traditionally presented in a ceramic crock.

Serving: The cheese is a delight on its own and superb with a salad course.
Accompaniment: Raisins, walnuts, onion chutney, fig jam
Bread: baguette, pumpernickel
Wine Pairing: Syrah or Grenache (Côtes de Ventoux, Chateauneuf du pape, Gigondas), dessert wine or Viognier (Condrieu)