Les Dependance - St-Marcellin IGP Céramique

Saint-Marcellin, a small creamy cow's milk cheese, takes its name from its original birthplace. Today renowned and marketed throughout France, it is exclusively manufactured in a well-defined territory including Isère, Drôme and Savoie. A strong geographical link which has earned it recognition by an IGP (Protected Geographical Indication). Predominantly rural, the territory of Saint-Marcellin is marked by numerous grassland areas, a large part of which is intended for animal feed. Saint-Marcellin is a soft, non-mixed or pressed lactic cheese, made from whole cow's milk, not standardized in terms of fat and protein, raw or thermized. FLAVOR: Frank and moderately salty, the Saint-Marcellin presents a balanced aromatic richness (fruity aromas, of honey…) predominantly lactic. Its rind is barely noticeable on the palate and its paste is creamy. HOW TO TASTE IT: Excellent oven-baked; serve it a good crunchy baguette. All accompanied by a wine such as a light and fruity Beaujolais. France: Cow