Saint Marcellin is a village in the Vercors region and the cheese bears the name of the village of Saint Marcellin.Saint Marcellin is a village in the Vercors region and the cheese bears the name of the village of Saint Marcellin.
The future King Louis XI , governor of the Dauphiné region, was rescued by 2 cutters from a bear attack while hunting. They gave him a St Marcellin cheese that pleased him so much that he decided to make this cheese known all over the country. And today, the cheese reputation goes beyond our frontiers.
L’Etoile du Vercors is the reference brand for Saint Marcellin and is synonym of quality and respect of traditions as it is manufactured according to the know-how of our Master cheese-makers.
You can shop it at your cheesemonger or at the cheese counter or at the self-serve counter of your supermarkets. With or without packing or in crock.
You can taste it when it is soft (10 to 12 ripening days) or more tasty (20 ripening days) or even more creamy and intense flavour, or with exceptional ripening (around 28 days)
Did you know ? That originally this cheese was made from …… goat’s milk
Tasting advices :
- Take the cheese out of the fridge at least 15 mn before eating so that it is unctuous and tasty
- Perfect on a platter, it can be cooked as well, in a flaky pastry or with delicatessen
Accompanying wine : The tipycal fruity taste of St Marcellin will pair very well with a red wine from the Burgundy area (Hautes Côtes de Nuit or Givry for example).
Our advise : Saint Marcellin is easy to identify with its red label. You will be sure to buy a high quality tasty cheese
link : www.saint-marcellin.fr