Saint Marcellin,now I understand why you were elevated to sanctity,wrote the actor Sacha Guitry !!
Saint-Marcellin Travel Blog› entry 11 of 45 › view all entries
Named after the small town of Saint Marcellin in Isère department,this soft ripened small cheese weighing about 80 grams and with a silky texture is produced in an area corresponding with the former Dauphiné.Formerly exclusively made from goat's cheese,it is now essentially made from pasteurized cow's milk as the goats have gradually disappeared from the area.It is traditionally presented in a terracotta crock.
According to the legend,this cheese is known since more 500 years:it was already on the King Louis XI 's table in the Louvre Palace in the XVth century.
It has a rindless golden crust(edible) with white mold and a soft beige interior with an onctuous paste after a few weeks ripening with nutty and fruitty flavor.Unfortunately you may buy some too salty or with a too dry interior!If you don't want to be disappointed with this cheese,go and buy one in the stall of Renée Richard in Les Halles de la Part-Dieu in Lyon,a booming blond helped by her daughter who supplies all the best restaurants in Lyon area( and Bocuse)