Saint Marcellin cheese, originating from the Dauphiné region in southeastern France, is a soft cheese named after the town of Saint-Marcellin in the Isère department. In the 13th century, cheese was exclusively made from goat's milk, but nowadays, it is made using cow's milk. Its texture is lusciously smooth, featuring a creamy consistency that gradually becomes runnier as it matures. With a tangy and slightly salty flavour profile, Saint Marcellin develops depth and complexity as it ages. When young, the cheese has a firmer texture and a milder taste.
The cheese can be enjoyed with crusty bread, crackers, or fresh fruits. Saint Marcellin pairs perfectly with a glass of red or white wine.