Nowadays, Saint Marcellin is made from cow's milk, but in the 13th century the cheese was made exclusively from goat's milk. Saint Marcellin is coming from the Dauphine region, east of Lyon.

Saint Marcellin is gourmet cheese that is generously salted on both faces. The cheese needs a long time to mature. Although quite similar to Banon - without the chestnut leaves - Saint Marcellin is even creamier. The nutty and fruity flavor is complex.

This gourmet cheese can be served as a quick lunch, as a starter or on the cheeseboard. Saint Marcellin should be chewed a long time to release its full flavor. This gourmet cheese is produced in a ceramic crock, containing approx. 3 ounces.