Auvergne-Rhône-Alpes · France
Saint-Marcellin.
A whisper-soft disc that melts on your tongue like warm butter kissed with earth and fresh grass. Saint-Marcellin exhales delicate mushroom notes beneath its lactic tang—creamy yet bright, with a texture that hovers between solid and spoonable depending on its mood. Best eaten nearly liquid, straight from its earthenware cradle, this is cheese as fleeting experience.
Rate this cheese
The story
How it's made.
Why it tastes that way.
Saint-Marcellin is a tiny disc cheese (80g) from the Isère region of the northern Rhône-Alpes, with records going back to the 15th century when it was reportedly eaten by King Louis XI.
It is consumed very ripe—almost liquid—in its characteristic earthenware pot. PGI was granted in 2013.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Soft-bloomy
- Rind
- natural
- Age
- 1–2 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Saint-Marcellin's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Saint-Marcellin.
24 pairings across 9 categories.
Wine
Beer & Cider
Spirits
Where to find it
Cheese counters.
Counter listings for Saint-Marcellin are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.