Cheese, saint marcellin

Origins and history

Saint Marcellin cheese originated in the Dauphiné region of France, specifically in the Isère department. It is named after the town of Saint-Marcellin, where it was first produced in the early 19th century. The cheese gained popularity among locals and eventually spread throughout France. Today, it is recognized as one of the iconic cheeses of the Rhône-Alpes region.

Nutritional information

Saint Marcellin cheese is a good source of calcium, protein, and vitamin A. It contains approximately 100-120 calories per ounce, making it a relatively calorie-dense cheese.

Allergens

Saint Marcellin cheese contains milk and is not suitable for individuals with lactose intolerance or milk allergies.

How to select

When selecting Saint Marcellin cheese, look for a cheese that is soft to the touch but not overly runny. The rind should be intact and free from any mold or discoloration. Opt for cheeses that have a fresh, milky aroma without any off-putting odors.

Storage recommendations

To maintain the freshness and quality of Saint Marcellin cheese, store it in its original packaging or wrap it tightly in wax paper or parchment paper. Keep it refrigerated at a temperature between 35-45°F (2-7°C). Consume within a week of purchase for the best flavor and texture.

How to produce

Saint Marcellin cheese is best left to professional cheesemakers due to the specific techniques and aging requirements involved. However, cheese enthusiasts can explore making similar soft cheeses using cow's milk and appropriate cheese cultures under proper guidance.

Preparation tips

Saint Marcellin cheese is incredibly versatile and can be enjoyed in various ways. It can be spread on crusty bread or crackers, melted into gratins or soups, or used as a filling for omelets or savory pastries. For a delightful dessert, pair it with honey, fresh fruits, or even chocolate. To enhance its flavors, bring the cheese to room temperature before serving.

Substitutions

Camembert or Brie cheese can be used as substitutes for Saint Marcellin cheese, as they share similar characteristics and flavors.

Culinary uses

Saint Marcellin cheese is commonly used in French cuisine. It can be enjoyed on a cheese platter, incorporated into salads, melted on pizzas, or used as a filling for savory tarts. Its creamy texture also makes it a perfect addition to pasta dishes or risottos.

Availability

Saint Marcellin cheese is primarily available in France, particularly in the Rhône-Alpes region. It can also be found in specialty cheese shops or gourmet markets in other countries, but availability may vary.