For 100g of Saint Marcellin:
Saint-Marcellin is an iconic cheese from the Rhône-Alpes region of France, known for its creamy texture and subtle flavors. Originating in the Dauphiné region, this small soft cheese, made from cow’s milk (or sometimes goat’s milk), takes its name from the town of Saint-Marcellin, where it has been produced for centuries.
With its thin, slightly wrinkled rind and milky flavor that develops into more pronounced aromas as it ages, Saint-Marcellin stands out as an authentic and refined regional specialty.
Whether served on a cheese platter, as an appetizer, or incorporated into a gourmet recipe, it adds a touch of character that is both well-rounded and delicate.
Here you’ll find a selection of recipes that showcase Saint-Marcellin, lovingly crafted by our culinary experts!
Here’s my version of the butternut squash flan in ramekins with cheese sauce. I discovered this flan in the “Mardi c’est veggie!” section of *Le Monde* newspaper. They had published this recipe, which ...
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